Ginger Chutney

This is a recipe that my grandfather taught me when I was young. He is from Selam, Tamil Nadu, India and was a super cook during his spare time. He used to make a variation of this ginger chutney whenever we got bored of other chutneys. This chutney makes a mouth-watering side for idlies and dosas.

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Desika Products:

Chana Dal, Urad Dal, Seedless Tamarind, Jaggery (cane sugar), Gluten Free Hing, and Sesame Oil.

BENEFITS OF GINGER:

• Ginger is good for the immune system and reduces pain and swelling caused by cold weather, if eaten regularly.

• Ginger is a good cold reliever, especially in the winter months

RECIPE FOR GINGER CHUTNEY

Ingredients:

Serves: 4

Sesame Oil - 1 tblsp

Chana Dal - 1 tblsp

Ginger - 1/2 cup, cut into tiny pieces

Tamarind - golf ball size

Kashmiri chilli - 2-3

Jaggery - 2 tblsp

Salt as needed

For Tempering:

Sesame Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Hing - 2 pinches

Urad Dal - 1/2 tsp

Curry leaves - few

Instructions:

1. Heat up a small kadai with oil. Once it is hot, add chana dal and fry until golden brown.

2. Add Kashmiri chilies and fry

3. Add the chopped ginger and fry for 10 seconds. Let this cool.

4. Soak the tamarind in hot water and extract 2 tblsp juice from it.

5. Add everything from Steps 1-4 is a mixie jar.

6. To this add jaggery and required salt with little water.

7. Grind coarsely and transfer to the bowl. Add water to the coarsely ground paste adjust the consistency of chutney.

   FOR TEMPERING

8. In a small pan, heat up oil. Once hot, add mustard seeds and allow them to sputter.

9. Add urad dal and roast until golden brwn.

10. Add hing and curry leaves and fry for a few more seconds.

11. Pour the tempering in the chutney and mix well.

Tips & Tricks:

• If you don’t have jaggery, you can use sugar.

• If you like the fresh ginger taste, you don’t have to roast the ginger in Step 3.