Ginger Chutney

Serves: 3 Save

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

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Dassana's Veg Recipes