Sunday, August 23, 2009


INJI(GINGER) CHUTNEY

YOU NEED

Ginger 1 cup (chopped)
Dry Red Chilly 6 nos
Fenugreek seeds 1 tsp
Jeera seeds 2 tsp
Tamarind paste 1 tsp
Salt to taste
Mustard seeds 1/2 tsp
Curry leaf 1 sprig
Oil 1 tbsp

DO IT

-
Heat a pan and broil the red chilly, keep aside and then broil the Fenugreek and Jeera keep aside to cool.
-In a mixer put the Ginger, the broiled items and blend well, now add the tamarind paste, salt to taste and blend well till smooth, remove and keep aside.
-Heat the oil add the mustard seeds when it crackles add the curry leaves and pour over the chutney and mix well.
An ideal accompaniment for Dosa/ idly, can be used for a month , store in a glass or ceramic jar and keep refrigerated.

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