Thursday, October 25, 2012


Ginger one-inch pieces5

Garlic,finely chopped8-10

Coriander seeds1 tablespoon

Mustard seeds 2 teaspoons

Dried red chillies2-3

Turmeric powder1/4 teaspoon

Saltto taste

Jaggery (gur),grated4 tablespoons

Tamarind pulp1 tablespoon


Sesame oil (til oil)2 teaspoons

Cumin seeds1/2 teaspoon

Fenugreek seeds (methi dana)1/4 teaspoon

Dried red chilli,broken1

Chop 3 ginger pieces finely and grate the remaining.
Heat oil in a non stick pan, add chopped ginger, grated ginger and stir. Add garlic and sauté on medium heat, stirring constantly.
Dry roast coriander seeds, mustard seeds and red chillies in another non stick pan till fragrant.
Add a little water to the ginger mixture in the first pan and let it cook.
Cool the roasted spices and grind to a powder
Add turmeric powder to the ginger mixture along with 1½ tbsps of the powdered masala, salt, jaggery and ¼ cup water and mix well.
Add tamarind pulp and cook.
For the tempering, heat sesame oil in another non stick pan, add cumin seeds, fenugreek seeds and broken red chilli and sauté till fragrant.
When the chutney thickens, switch off the heat and add the tempering and mix well.
Serve with hot steamed rice.

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