Ginger chutney

Name: Ginger chutney
Yield: Makes 250 ml
Cuisine: Indian
Ingredients: 1 cup finely sliced ginger; 10 green bird’s-eye chillies; 125 ml Tamarind Liquid; 150 g palm sugar, shaved; 3 teaspoons sea salt; 75 ml vegetable oil; 1 teaspoon fenugreek seeds; 2 teaspoons cumin seeds; 5 large dried chillies

Preparation info

Makes
250 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Ginger chutney is one of my favourites to serve with curries and fried meats or pastries. This is how I remember it being made each day at the Mysore Restaurant in Madras when I was a visiting chef at the Taj Coromandel Hotel. This chutney is best eaten quite soon after it is made as the flavours start to dissipate after a few days.

Ingredients

5 large dried chillies
2 teaspoons cumin seeds
1 teaspoon

Asia
India
Preserve
Gluten-free
Vegan
Madras

Method

Dry-roast chillies, cumin seeds and fenugreek seeds, separately, over gentle heat until fragrant. Cool, then grind, separately, to a fine powder. Heat oil in a saucepan and cook ginger and green chillies over low heat until softened.

Add tamarind liquid, palm sugar and ground chilli and cook until thickened, 20-30 minutes. Stir in salt and ground cumin and fenugreek. Refrigerate in a se