Ginger chutney/ Inji Curry one of my favourite at home.This is my MIL's recipe.She prepares it in the earthen pot and my mouth waters to the taste of it.We usually prepare during our lent period.I too followed the same procedure but I didn't have an earthen pot.The best thing of this chutney is it can be bottled and stored for days in the refrigerator.
Ingredients
Ginger 1/2cup chopped
red dry chilli 3-4
curry leaves
toor dal(sambhar parippu ) 1tsp
urad dal 1tsp
mustard 1tsp
oil 4tsp
jaggery 50gms
tamarind (1 lemon size)
salt
chilli powder 1tsp
Method
Soak the tamarind for 1hour in water and keep aside.
Heat oil in a pan and splutter mustard.
Add the toor dal,urad dal and saute.
Add the red chilli and curry leaves.
Put the ginger chopped and saute for 5-6mts.
In the meantime,soak the jaggery in water and drain the impurities.
Add the chilli powder and salt.
Add the tamarind water and boil for 6-7 mts.
Put the jaggery water and bil again for 5-10mts.
The chutney must thicken like a sugar syrup.
- servings 1 bowl of chutney
6 comments:
Chutney looks very tempting Julie - great combo with curd rice :)
thanx priya..its really very tasty with plain rice too.
yummy dish looks lovely....try chynnude...
hmm..try it and pls put ur feedback gud or bad,no probs divya.
hai juie first time here..found your blog through shobashyam...you have a colorful blog...glad to follow you..visit mine when you find time..
thanx for ur comments ammu..will surely follow urs.
Post a Comment