South Indian Ginger Chutney
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
2/3-2/3 cup
ingredients
- 1 teaspoon coriander seed
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon ground turmeric
- 3 teaspoons coconut oil (or other vegetable oil)
- 1 tablespoon fresh coconut, grated
- 1⁄4 teaspoon brown mustard seeds
- 1⁄4 teaspoon fenugreek seeds
- 4 dried hot red chilies
- 10 -15 curry leaves (fresh, if available)
- 1 small red onion, finely chopped
- 1 -2 hot green chili pepper, finely chopped
- 2 inches fresh ginger
- 1⁄2 cup tamarind paste (tamarind concentrate)
- 1⁄2 cup water
- 1 teaspoon salt
- 2 teaspoons brown sugar (or even better, jaggery)
directions
- Cut the peeled ginger into very fine slices, and then into fine julienne strips, and set aside.
- Dilute the tamarind paste/concentrate in the 1/2 cup of water and set aside.
- Grind the coriander seeds, cumin seeds and ground turmeric to a fine powder in a coffee grinder or a mortar and pestle.
- Place this spice blend in a small bowl, mix into a paste with 1 tablespoon water, and set aside.
- Set a small pan over medium-high heat and heat 1 teaspoon of the vegetable oil.
- Add the coconut, then reduce heat to low and stir-fry for 3-4 minutes until golden brown, taking care as the coconut burns easily.
- Set aside.
- Now heat a heavy-bottomed, medium-sized pan over medium hot heat and when hot add the mustard seeds.
- After a few seconds they will pop and splutter, and then add the fenugreek seeds, red chillies, and curry leaves.
- Stir and fry 1-2 minutes before adding the onion, green chillies and ginger.
- Continue to cook while stirring for 4-5 minutes until the onion is golden brown and softening.
- Add the spice paste, and continue to stir and fry until the mixture becomes dry.
- Add the tamarind paste diluted in the 1/2 cup water, the salt and brown sugar or jaggery.
- Stir and cook for 10-12 minutes until the mixture is thick (if you need to, you can also add a little water if it starting to stick).
- Add the grated coconut and mix.
- Pour into a clean, air-tight container or jar.
- This keeps for months in the fridge.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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