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A spoonful of adrak chutney makes for a lovely side dish, dip or accompaniment recipe. Adrak or ginger is good for digestive and respiratory complaints and hence this chutney made from crushed adrak or ginger should feature in your menu.
- Combine the ginger, red chillies,tamarind, curry and coriander leaves, salt and asafoetida and blend in a mixer till smooth.
- Keep aside.
- For the tempering, heat the oil in a kadhai and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves and saute for 30 seconds.
- Add the tempering to the chutney, mix well and bring it to boil.
- Cool and serve.
This recipe was contributed by shee_recipes on 11 Aug 2011
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