GINGER CHUTNEY

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:

• 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. 

Method:

• 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 😊😋