Ginger chutney is commonly known as injikkari or puliyinji which is part of the Kerala sadhya meal.You all know ginger is good for health, especially for stomach pain, indigestion & gastritis...People don't like to eat raw so you can serve as a side dish, Goes well with south & north Indian dishes.
Preparation time: 5 min.
Cooking time: 15-20 min.
Ingredients:
Cooking time: 15-20 min.
Ingredients:
- 100 gm ginger.
- 1/2 tsp mustard seeds.
- Few curry leaves.
- 2-3 whole red chilies.
- 1/4 tsp turmeric powder.
- 11/2 red chilly powder or according to taste.
- 1/2 tsp coriander powder.
- A pinch of hing / asafoetida.
- 30 gm tamarind
- 30-35 gm melted jaggery.
- 2-3 tbsp coconut oil or any other oil.
- 1/2 tsp salt or according to your taste.
- Melt the jaggery in microwave in little water & keep aside..
- Soak the tamarind in 1/2 cup hot water for 1/2 an hr, then squeeze out the pulp & use the juice it will come up to 1/2 cup.
- Wash, peel & slice the ginger.
- Heat oil in a pan & add the ginger slices & fry till it's slightly brown & crisp remove from the oil.....
- Cool & grind the ginger to a coarse paste, keep aside.
- In the same pan add the mustard seeds, when it stops crackling add the curry leaves & the whole red chilies( broken in two pieces) saute for a sec.
- Add turmeric powder, coriander powder, chilly powder, hing & saute for a sec....
- Pour in 1 cup water, tamarind extract,salt & let it boil..
- Add in the coarsely ground ginger, melted jaggery & cook...
- Till the mixture is reduced to a thick consistency.
- This dish can be stored in the fridge for 1-2 week.
Happy cooking 😊😋
