Ginger lovers: this one is for you.
A spicy sweet and sour chutney, with ginger as its star.
- Ginger – 1/3 cup (when grated)
- Jaggery powder – 1/2 cup
- Tamarind – lemon-sized ball
- Salt – 1/2 teaspoon
- Mustard-fenugreek powder* – 1 teaspoon
- Green chilies – 1 or 2
- Turmeric powder – a pinch
- Dry red chili – 1
- Asafoetida – a pinch
- Mustard seeds – 1 teaspoon
- Oil – 2 teaspoons
*To make mustard-fenugreek powder, refer step 1 of recipe: green eggplant in mustard-fenugreek masala.
Peel and grate ginger. Chop green chilies. Break the dry red chili into 4-5 pieces.
Place the tamarind in a bowl of warm water, let it stand for 20mins. Extract tamarind pulp, discard the seeds and strands. Add some more water to make it about 2 cups of tamarind juice.
Heat two teaspoons of oil in a pan. When hot, set heat to low, add mustard seeds and let them splutter. Follow with dry red chili pieces and asafoetida. After 30 seconds, add grated ginger, chopped green chilies, turmeric powder and salt. Cook on medium heat till the raw smell of ginger goes away, about 6-7 minutes.
Add roasted mustard-fenugreek powder, jaggery and tamarind extract. Set heat to high and bring to a boil. Reduce heat and let the chutney bubble and thicken.
When the chutney is slightly thinner than how you want it to be, take it off the heat – it thickens further as it cools. Let it cool naturally to room temperature.
Transfer to a glass jar. Sweet and sour ginger chutney can be stored for a week or so in the refrigerator.
My favourite ways of having sweet and sour ginger chutney:
- Between slices of hot toast – one side buttered, the other side spread with ginger chutney.
- As a side to parathas.
- As an add-on to the paratha dough. The next time you knead the dough for parathas, add to the wheat flour a generous tablespoonful of sweet and sour ginger chutney, chopped coriander leaves, some gram flour and salt. You’ll have everyone guessing what you did to make the parathas taste so special!