Saturday, February 6, 2010

Mango Ginger Chutney

  • Mango Ginger – 100g
  • Tamarind paste – 2 Table spoon
  • Red chili powder – ½ Table spoon
  • Jaggery - 2 Table spoon
  • Salt
  • Oil
  • Mustard seeds
  • Asafoetida – pinch  

  • Wash mango ginger and peel the skin.
  • Cut them into one inch pieces. 
  • Grind mango ginger and tamarind paste together. 
  • In a pan, heat oil and add mustard seeds. When they pop up add asafoetifa and ground mixture.  
  • Add red chili powder and salt. Mix them well. 
  • Cook in a medium flame till oil oozes out from the mixture. 
  • Add jaggery and adjust salt. 
  • Turn off the stove and allow it to cool. 
  • Store it in refrigerator. 
  • This chutney goes very well with idly, dosa and curd rice.  
  • Mango Ginger is a type of ginger. It gives a raw mango flavor when you scratch the skin.
  • If you want spicier, add another ½ table spoon of red chili powder and one more table spoon of tamarind paste while cooking.

1 comment:

  1. This mango-ginger chutney sure looks yummy. You have a really nice, mouth-watering collection of chutney recipes. I especially found the chutney with rice interesting; never heard of chutney for rice before. Thanks for sharing.