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Ginger Chutney


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This is a tangy sweet and sour chutney that goes well with bland dishes like idlis and dosas.

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Makes .75 cup
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  1. Heat 1 tbsp of oil in a kadhai, add the ginger and garlic and sauté on a medium flame for 5 to 7 minutes, while stirring continuously.
  2. Add the red chillies, cumin seeds, coriander seeds, curry leaves and tamarind, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
  3. Add the salt and ¼ cup of water, mix well and blend in a mixer to a smooth paste.
  4. Add the jaggery and blend again. Remove and keep aside.
  5. For the tempering, heat the remaining ½ tbsp of oil in the same kadhai and add the mustard seeds.
  6. When the seeds crackle, add the chana dal, uard dal and red chillies and sauté on a medium flame for a minute, while stirring continuously.
  7. Add the garlic and curry leaves and sauté on a medium flame till it turns light brown in colour, while stirring continuously.
  8. Add the prepared paste, mix well and sauté on a slow flame for another 2 minutes, while stirring continuously.
  9. Store in an air-tight container and keep refrigerated. Use as required.
RECIPE SOURCE : South Indian RecipesBuy this cookbook

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