Adrak ki Chutney
Equipment
- Heavy-based Pan
- Slotted spoon
- Blender
- Bowl
- Mortar and Pestle
- Food processor
Ingredients
- 1 tablespoon Sesame oil
- 1 Ginger 1 x 5-cm / 2-inch piece, fresh, peeled and chopped
- 125 ml Tamarind (½ cup), Extract
- 1 teaspoon Jaggery or Brown sugar soft
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Garlic chopped
- 1 teaspoon Mustard seeds
- 4 Curry leaves
- 3 Red chilies Dried
- Asafoetida Pinch of
- Salt
Instructions
- Heat the oil in a heavy-based pan over low heat.
- Add the ginger and stir-fry for 3 minutes.
- Then remove from the pan with a slotted spoon. Set the pan and oil aside.
- Put the tamarind extract in a blender.
- Add the ginger and jaggery or sugar and process until ground.
- Transfer to a bowl.
- Reheat the oil in the pan over medium heat.
- Add the cumin seeds, garlic, mustard seeds, curry leaves, and dried red chillies.
- Stir-fry for about 1 minute, or until the mustard seeds start to splutter.
- Add the asafoetida and season with salt.
- Remove from the heat, place in a mortar and pound coarsely with a pestle.
- Or, process in a food processor or a blender.
- Then add to the ginger mixture and mix well.
- This chutney should be consumed on the day it is made.
Nutrition
Serving: 250gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 6IUSugar: 1gFiber: 1gPotassium: 5mgCalories: 2kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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