Thursday, 8 November 2012

Seriously Zingy Ginger Chutney

To me - Asian foods are all about the accessories. Relishes, chutneys, pickles.... the assorted condiments and chopped additions that come with the spread are what makes eating so exciting. You can tailor every bite if you want. I do.

This ginger chutney is adapted from Madhur Jaffrey's Flavours of India, in the Kerala section. And it packs a serious punch. A little goes a long way, but don't worry - it lasts a long time in the fridge and adds delicious excitement to your next Indian meal. And the one after that...

Ginger Chutney
Spice Paste
1 tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
1 Tbsp water

Spice paste directions: mix in a small bowl and set aside. 

3 tsp vegetable oil
¼ tsp brown mustard seeds
¼ tsp fenugreek seeds (methi)
4 dried hot red chillies (torn into small pieces)
10-15 curry leaves
1 red onion, chopped fairly fine
1-2 fresh hot green chillies, finely chopped
2 inch piece ginger peeled then julienned
1 scant Tbsp dried grated coconut - (rehydrate by covering with 1 Tbsp warm water and let sit for 1 hour)
½ cup tamarind paste
½ cup water
1 tsp salt
2 tsp brown sugar (or jaggery)

Heat vegetable oil up in large fry pan on medium. Add mustard seeds, fenugreek, chillies and curry leaves and stir, heating til they start to pop. Add onion and mix with the spices. Cook for a few minutes, until softening, then add in the spice paste, fresh chillies, ginger and coconut. Continue to cook, stirring, for 5 minutes. Add in tamarind paste, water, salt and brown sugar and combine. Let cook until the the chutney thickens nicely, 5-10 minutes, correct seasoning if necessary, remove from heat and let cool in the pan. Transfer to a serving bowl or jar. Refrigerate what you don't use right away.

IHeartCookingClubsMadhurJaffrey IHCC