Ginger Chutney Recipe

Ginger has a lot of medicinal properties. My mom used to make ginger chutney when one of us used to fall sick with an upset stomach. I fondly call it stomach cleaning agent :) Ginger is also known to thin the blood thus preventing the formation of cholesterol. The medicinal advantage is such that it will go and on...I make ginger chutney because whatever we eat in this cold continental climate, it does not get digested easily thus leading to various stomach issues. Here we go: 

Hot Ginger Chutney

Ingredients: 

• Fresh Ginger -200gms
• Green Chili - 2stks 
• Tamarind - 2 pinch 
• Salt to taste
• Oil - 1.5tbs 
• Mustard seeds - 1tsp
• Turmeric Powder - 1 pinch 
• Asafoetida or Hing - 1.5tsp
• Curry Leaves - 4-5 leaves
• Water - 4tbsp

Procedure:

1. Finely chop the ginger and green chilies 
2. Blend the ginger and green chilies along with tamarind and water and keep it aside
3. Take a heavy bottomed pan add the oil, when the oil is hot add mustard seeds
4. When mustard seeds splutters add curry leaves and the ginger mixture
5. Stir it for about a minute and add turmeric, salt and asafoetida and stir it once again for few seconds
6. Close the lid and cook it for 10 minutes on medium-high flame or until the raw ginger smell has gone

 Serve hot ginger chutney as a side dish or appetizer. Ginger chutney also goes with steamed rice but yes don't forget to add a spoonful of desi ghee :)