Ginger Chutney

Ingredients

How to make Ginger Chutney

1. Wash, peel and chop the ginger. Soak tamarind in warm water and extract the pulp.
2. Heat oil and sauté ginger and dry red chillies until fragrant and softened.
3. Add tamarind pulp and jaggery; simmer until the mixture thickens slightly.
4. Cool, grind to a chutney consistency and season with salt.

Recipe note: These are starter proportions and general preparation suggestions for the RuchiMitra demo collection. They have not been professionally kitchen-tested. Taste, adjust, and verify the method before relying on it. For pickles and other preserved foods, use a trusted tested food-safety recipe for curing and storage.