INGREDIENTS
100gms ginger
1 table spoon fenugreek seeds
1 table spoon mustard seeds
25gms red chilies
A pinch turmeric
10gms tamarind pulp
Oil for cooking
Salt to taste
METHOD
Chop ginger into fine pieces, crush it is a mixer. Heat oil, fry fenugreek seeds, mustard, red chilies and churn it into a powder. Add the powder to ginger mixed well with tamarind pulp and turmeric. The ginger chutney can be preserved for a week and goes very well with hot rice or tamarind rice.
100gms ginger
1 table spoon fenugreek seeds
1 table spoon mustard seeds
25gms red chilies
A pinch turmeric
10gms tamarind pulp
Oil for cooking
Salt to taste
METHOD
Chop ginger into fine pieces, crush it is a mixer. Heat oil, fry fenugreek seeds, mustard, red chilies and churn it into a powder. Add the powder to ginger mixed well with tamarind pulp and turmeric. The ginger chutney can be preserved for a week and goes very well with hot rice or tamarind rice.