Month: June 2017

Ginger Chutney ” “SATTVIC FOOD” by Madhuban , Gurgaon

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It is very apt to pack in lunch boxes for school and office as this chutney is a bit thick and does not easily spill out thereby making a mess inside the lunch bag.

Not only that, this chutney stays good for at least 3-4 days at room temperature which makes it ideal for travelling and for 10 days when stored in the refrigerator.

I do not know if it keeps well beyond that, as it gets over within 2-3 days of making this chutney.  I first tasted this Chutney at a Restaurant in Gurgaon ,

Madhuban Is Dedicated To Ensuring People Get “SATTVIC FOOD”. A SATTVIC diet is a diet based in foods that are strong in the sattva guna, and lead to clarity and equanimity of mind while also being beneficial to the body. Healthy ingredients, compassionate cooking and serving with awareness enrich the SATTVIC meal, thus enabling it to empower the individual with pure vitalizing energy and harmony for the body, mind & soul. Our Aim Is To Not Only Enhance Your Well Being By Offering Healthy Food Options But To Also Excite Your Taste-Buds With Our Delicious Offerings. Ginger or Adrak as we know is one which has Healthy properties …

Ingredients:
  • Ginger (Inji or Adrak) – 100 gms
  • Urad Dal – 1 tbsp
  • Whole dry red chilies – 15
  • Tamarind – small gooseberry size
  • Jaggery – 1 tsp
  • Mustard seeds – 1 tsp
  • Salt – to taste
  • Oil – 3 tbsp

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Instructions:
  1. Wash the ginger well under running water till it is completely clean.
  2. Slice them into 1/4 inch thick slices and keep aside.
  3. Heat a pan with 1 tbsp oil.
  4. Add urad dal and sauté for 30 to 45 seconds over low flame.
  5. Add whole dry red chilies and once again keep sautéing over low flame till the urad dal becomes golden brown in color and the red chilies get roasted well.
  6. Add the thinly sliced ginger and keep cooking over low flame till the slices slightly shrink in size.
  7. You can add 1 to 2 tsp more oil while sautéing ginger. This should take 4 to 5 minutes.
  8. Take the pan off fire and add the tamarind piece and mix well.
  9. The tamarind will get softened in the heat of the pan itself.
  10. Let it cool completely.
  11. Transfer the ingredients to a mixie jar, add salt and jaggery.
  12. Grind it to a smooth paste using 1 to 2 tbsp water.
  13. Heat the same pan with remaining 2 tbsp oil.
  14. Add mustard seeds and let it splutter.
  15. Add the ground chutney to the pan.
  16. Cook for 1 minute over low flame till the oil gets mixed well with the chutney.
  17. Ginger chutney is ready.
  18. Take off fire and let it cool.
  19. Transfer to a clean, dry container and use a dry spoon while using the chutney.
  20. Serve as an accompaniment with idli, dosa, theplas, pesarattu and parathas.

 

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