Ginger Chutney

Ginger is not only a taste enhancer but also has tremendous medicinal value. It removes flatulence and the feeling of bloating due to gas. It is also helpful in the treatment of dry cough. Ginger chutney is relished with idly or dosa. It can also be mixed with rice and ghee and eaten. It is beneficial for new mothers also.

Ingredients:

Ginger root 50 gms. chopped into small pieces.

Red chillies 4-5.

Grated dry copra 1/2 cup.

Tamarind size of a gooseberry.

Salt to taste.

Mustard seeds, curry leaves and asafoetida for garnish.

Method:

1. In a kadai, fry red chilles with a quarter teaspoon of oil.
2. Once the red chillies are done, add ginger pieces to the same oil and roast them for one minute. The oil is used to prevent the ginger from sticking to the kadai.
3. Now switch off the stove and add the grated copra to the same kadai. The heat of the kadai will make the copra crisp and warm.
4. In a food processor blend all the above ingredients with salt and tamarind with very little water.
5. The chutney should be coarse and not very smooth.
6. Season the chutney with mustard seeds, hing and curry leaves in oil.