How to make Ginger Chutney -
Tempered sweet and sour ginger accompaniment.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Ginger (अदरक), Garlic (लहसुन)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Ginger Chutney checkout Adrak Haldi ka Pickle, Adrak ki Launji, Adrak aur Aam ka Lachchewala Achaar. You can also find more Pickles, Jams and Chutneys recipes like Flax Seed Chutney Green Chutney Apple Relish Pineapple Chutney
Ginger Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Ginger Chutney Recipe
Ginger one-inch pieces 5
Garlic finely chopped 8-10
Coriander seeds 1 tablespoon
Mustard seeds 2 teaspoons
Dried red chillies 2-3
Turmeric powder 1/4 teaspoon
Salt to taste
Jaggery (gur) grated 4 tablespoons
Tamarind pulp 1 tablespoon
Sesame oil (til oil) teaspoons
Cumin seeds 1/2
Fenugreek seeds (methi dana) 1/4
Dried red chilli broken 1
Method
Step 1
Chop 3 ginger pieces finely and grate the remaining. Heat oil in a non stick pan, add chopped ginger, grated ginger and stir. Add garlic and sauté.
Step 2
Dry roast coriander seeds, mustard seeds and red chillies in another non stick pan till fragrant. Add a little water to the ginger mixture in the first pan and let it cook.
Step 3
Cool the roasted spices and grind to a powder. Add turmeric powder to the ginger mixture along with 1½ tbsps of the powdered masala, salt, jaggery and ¼ cup water and mix well. Add tamarind pulp and cook.
Step 4
For the tempering, heat sesame oil in another non stick pan, add cumin seeds, fenugreek seeds and broken red chilli and sauté till fragrant. When the chutney thickens, switch off the heat and add the tempering and mix well. Serve with hot .
Nutrition Info
Calories : 683 Kcal
Carbohydrates : 3.3 gm
Protein : 133.8 gm
Fat : 16.2 gm
Other : Iron-6.5
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
