Do not fry for too long else the spices would burn. To the same jar, add shredded jaggery, soaked tamarind, salt per taste, ginger cubes and grind to a fine pasteNow add the strained oil to this mixture and stir wellIf you like some texture, you may save some fried urid dhal, mustards along with the oil and add at the endThis is a tasty chutney that goes well with curd rice, idli, dosa, pesarattu/moong dosaI made it less spicy
Tell you the truth, There are a lot I mean a lot of recipes out there forchutneys so I never thought to post it but these three are my favorite and I always use it for my south Indian recipes so like to share with you all
Pour the grinded chutney in a kadai, add some water and bring to boil. Split Bengal Gram 15 gmGinger (Chopped) 25 gmsRed chillies (dry) 10 no Tamarind(shelled) lemon sizeCurry Leaves a fewCoriander leaves a small bunchSalt to tasteAsafoedita a pinchOil 25 ml Water 50 mlProcedure. Add chopped ginger and fry for 2 r 3 minutes. Add tamarind, curry leaves and fry for another 1 minute. Keep it in slow flame for 5 minutes
Either refrigerate and keep for up to two weeks, or place into mason jars and use a canning method. Stir often, breaking up the mango chunks from time to time, until the chutney is thick and fairly homogeneous, with a just few intact mango chunks
Other than using Gingerfor making Ginger Garlic paste, I love having it in the chutneyform. A little bit of jaggery (vellam or bellam) is added while making this chutney and it helps to balance out the flavors by bringing down the sharp spiciness of the ginger and enhancing the heat of it
Just for fun, when we returned from the Masala Centre, we asked everyone we met about the word and the whole family was divided equally, right down the middle between “samosa chutney” and dried ginger
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