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Preparation Time : 10
Cook Time : 10
Total Time : 20
ginger 100 gms
Jaggery ( size of a gooseberry) 1 nos
Tamarind (small lemon size ball ,Soakedin ¼ cup water ) 1 nos
Chilli powder 1 1/2 tsp
Fenugreek powder 1 tsp
Hing 1 pinch
Green chilly 6-7 nos
Salt to taste 1 pinch
Coconut oil (to deep fry) 2 cups
Mustard seeds 1 tsp
dry red chilli 2 nos
Curry leaves 4-5 nos
Heat oil in a pan.
Cut ginger into small roundels and deep fry it in oil along with green chillies for 5-6 minutes.
Cool it down and make a powder of it. It is perfectly fine if the powder is coarse.
Heat 1 tbsp oil in a pan.
When the oil is hot, add mustard seeds.
When mustard crackle, add broken red chilli and curry leaves.
Add hing, tamarind pulp, jaggery, fenugreek powder, red chilly powder along with ½ cup of water.
Add grounded ginger to it and let themixture come to boil.
Simmer it and cook till becomes thick like a chutney.
Store in air tight contains in fridge.
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