The chutneys in India , are like dips found in other parts of the world .They enhance the main dish and lift their taste to a superior level . They are like the side artists in a movie who perform well , but do not get noticed. They are inevitable part of South indian breakfast , but haven’t got much due as their main counterparts .
They are also easy to make with ingredients commonly found in kitchen.
Our Indian cuisine boasts of hundreds of type of chutneys , each popular in various parts of the country .
Ginger chutney is quite popular in Andhrapradesh /Telangana , however it’s prepared commonly in Tamilnadu too .
It ideally goes well with Pesarattu , but can be eaten with idli /dosai , roti etc
Ginger chutney
Ingredients
Ingredients
- Ginger 100 gms(scraped and chopped roughly )
- Dried Red chillies 6 to 8 numbers
- Rock salt 1/2 teaspoon
- Asafoetida 1/4 teaspoon
- Tamarind gooseberry size
- Jaggery 1teaspoon
- Oil 1 teaspoon(Gingelly Oil )pref
- Mustard 1/2 teaspoon
Method
Method
- Grind all the above to a smooth paste adding 1/4 cup water .
- Heat a small sauce pan . Add oil , add mustard .When it crackles , add to the chutney.
- If you refrigerate , it will remain fresh for 3 to 4 days
Note
- This is a fiery chutney , which would set your mouth on fire .
- So if you are spice lover, you will enjoy this dip .
- Enjoy the goodness of ginger , it improves digestion , drives away cold and flu .
- Used to drive away nausea due to pregnancy .
- It also used by cancer patients who develop nausea due to chemotherapy .
- It helps in driving away soreness of muscles .
- hat’s why it’s used in making of tea .
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