
Ginger Chutney
Ingredients (19)
- for tamarind pulp:
- 1 tablespoon tamarind
- ¼ cup hot water
- main ingredients:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 dry kashmiri red chilies
- 10 small to medium sized curry leaves
- 1 to 2 pinches asafoetida
- ½ cup chopped ginger
- 2 pinches turmeric powder
- 1.5 tablespoons jaggery
- 4 to 5 tablespoons water for grinding
- for tempering:
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 5 to 6 small to medium sized curry leaves
Directions
Learn how to make this recipe at Dassana's Veg Recipes