An amazing combination of ginger with walnuts, which is simply delicious. I had this at an Indian restaurant in Bangalore called “South Indies” which is a funky south Indian restaurant. They served this chutney on one of their festival buffets and had also attached the recipe card along with their menu.

I tried it at home; it turned out as delicious as the recipe. If you are looking for perfect tangy spicy chutney, this is the one. One can indulge in this chutney to one’s heart’s content.

 

Makes: 2 cups

Cooking Time: 10 Minutes Preparation Time: 10 minutes

Ingredients

• 1 cup of coarsely chopped washed Ginger
• 1 cup of walnuts
• ¼ cup of coriander seeds
• 4 tablespoons of cumin seeds
• ½ cup dry red chillies
• 2 tablespoons fenugreek seeds
• 1 tablespoon mustard seeds
• 4 tablespoons of thick tamarind paste
• ¼ cup of jaggery
• 10 curry leaves
• 1 tablespoon asafoetida
• ¼ cup of refined oil
• Salt to taste

Method

Heat oil in a pan; sauté the ginger for about 15 minutes on medium high heat.

Add walnuts and roast for another 5 minutes.

Take out the walnut ginger mixture. Now fry the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, red chillies, curry leaves.

Grind all the above roasted ingredients along with the tamarind paste and salt into a fine paste.

Serve with dosa’s, idli’s, dokhla’s or just mix it with hot rice.

Filed under: Chutneys, South Indian

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