Thursday, June 23, 2016

Ginger Chutney

Excellent accompaniment for South Indian Dishes. 


Sliced ginger - 600 g
Channa dal - 150 g
Oil - 100 ml
Red chillies - 20 nos
Jaggery - 75 g
Tamarind water - 250 ml
Salt - to taste
Mustard seeds - 1 tbs
Urad dal - 1 tbs
Curry leaves -2 sprig
Red chillies - 4 nos

Heat oil, fry channa dal till it becomes golden colour. Then add red chillies and sliced ginger, sauté well. Remove it from fire, let it cool and then add jaggry, tamarind water, salt. Grind it into a fine paste and then give tempering.

Recipe Developed & Created By Chef Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Ashish Bhasin

Executive Chef at Trident, Bandra Kurla

Read more about Chef Ashish Bhasin

You can connect with Chef Ashish Bhasin on his social media handles - 
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1 comment:

Savskitchen Grams