Ginger Chutney

Ginger is so aromatic, pungent and spicy and adds a special flavor and zest to any dish. Ginger is proved to reduce all symptoms associated with motion sickness including dizziness, nausea and vomiting.

I use ginger in many forms like: as a spice ingredient in many recipes, in tea and chutney. Here is my version of Ginger Chutney.

Ingredients:

• 1 ½ cups Ginger
• ¼ cup Curry Leaves
• 1 tsp Cumin Seeds
• 1 tsp Bengal Gram
• 1 tsp Black Gram
• ¼ tsp Turmeric Powder
• 5 dry Red Chilies
• 1 tsp Sugar
• 1 tsp Tamarind Pulp
• 2 tsp oil
• Salt as required

Preparation:

Peel the ginger’s skin, wash well and wipe it with a paper towel. Then cut it into small pieces.

In a pan, heat 1 tsp of oil and add the cumin seeds, Bengal and Black grams and fry well. Then add the curry leaves and the red chilies and fry well. Later transfer them to a plate and keep aside.

In the same pan, heat rest of the oil and add the ginger pieces and turmeric powder and fry well until the ginger turns golden brown in color. Then take it away from the flame and let it cool for some time.

Grind all the above ingredients into a fine paste along with the tamarind pulp, sugar and salt.

Serve with rice, dosas, idlis or just about any snack as a dip. Yummy!