Ginger Chutney Recipe
Recipe By subhashnivenkatesh70
A traditional chutney made as side dish for pesarat. It also goes very well with Pongal and Upma. How to make it? Take equal measure in weight of Ginger, Tamarind pulp, jaggery, red chillies, salt and grind to paste. If you take dry tamarind use boiled water for grinding. Heat a pan with 50 ml of sesame oil do the seasoning with mustard and chana dal. Pour the paste, give a stir for a minute and switch off.
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By subhashnivenkatesh70