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Ginger Chutney

- submitted by Dahlia on 06-11-2009

(Allam Chutney, Inghi Thuvayal, Inghi Chammandhi)

Ginger - 2" piece
Channa dal (Bengal gram) - 2 tblsp 
Urad dal (Black Gram) - 2 tblsp 
Coriander seeds - 2 tsp
Cumin seeds (jeera) - 3/4 tsp
Tamarind - big lemon size
Green chillies - 4-5
Dry red chillies - 3-5
Jaggery/Sugar - 1 tblsp
Oil - 3 tblsp
Salt - to taste
1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden brown.
2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.)
3. After the mixture cools, grind it in a mixie with required water, salt and jaggery.
4. Serve with pesarattu, vada, upma etc.

Click to see another variation of Ginger Chutney.

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Comments (2)

Person m s lakshmi   (December 18, 2012)
thanks it is very healthy recipe
Person Dahlia (S.I.R. Author)   (January 10, 2013)
Thank You.

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