Showing posts from January, 2009

Ginger Chutney - II

Ingredients: Grated Coconut - 1 Cup Green Chillies - 6 nos Red Chillies - 4 to 5 nos Ginger - a medium sized piece (50 gms) Small Onions - 6 nos Tomatoes - 2 Garlic - 1 Pod Gingely Oil - 1 Tbspn Hing/ Asafodeita - a pinch Method: In gingely oil, fry onions, tomatoes and garlic. Fry the red chillies and remove the pan from fire and add the coconuts to the pan. Toss the coconut around for a min or two and remove from the pan. Let them cool and grind all the ingredients into a fine paste.

Ginger Chutney

Ingredients: Grated coconut - 1 Cup Green Chillies - 6 nos Red Chillies - 6 nos Ginger - (50 gm) a medium sized piece Thick tamrind paste Salt - according to Taste Method: Grind the coconut, tamrind and red chillies separately. Grind green chillies, ginger and salt. Now add the coconut paste and grind again to a fine paste. Season it with mustard, broken urad dal and curry leaves.