Mango Ginger Chutney

aam aada 17 May

  • For the seasoning heat 2 tsp oil.
  • Add 2-3 tsp urad dhal (split black gram) and fry till light brown.
  • Add 1 tsp rai (mustard) and 1/2 tsp methi (fenugreek) seeds.
  • Once the methi (fenugreek) seeds turn a little brown, add a pinch of asafoetida, 1/4 tsp turmeric, few curry leaves and 2-3 red chillies. 
  • Heat 1 tsp oil and lightly fry peeled & grated mango ginger. 
  • Grind the seasoning to a fine powder, add fried ginger, tamarind pulp and jaggery, salt to taste and grind to a smooth paste. 
  • Adjust consistency by adding a little water. 
  • Garnish with coriander leaves.

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