Here comes yet another tangy and spicy side dish made from Ginger. Normally, Ginger is used as an aromatic spice in cooking in order to give special flavour to the food. Where as I am using it as main ingredient in this recipe. Hasi shunti is a kannada word (Karnataka, India) used for Ginger and chutney is a spicy condiment made of vegetables with other spices. Ginger is one of the most popular root herb used in cooking and it is the healthiest spice among all spices. Ginger is loaded with nutrients that have powerful benefits for the body and brain, it has a very powerful anti-inflammatory and antioxidant properties as well. I learnt this recipe from my aunt, when I tasted it, I loved it. I made little bit changes so that beginners can try this recipe and succeed 🙂 You can serve it with roti, chapati, rice and you can use it as bread spread as well. You will be happy to know that it consumes very less time and you can store it for months. One thing I wanted to share with you that the taste of a dish depends upon when we add natural flavouring agents like ginger during cooking process. If we add it in the beginning, it will give a subtler flavour while add it at the end, it will give a more pungent taste. You can take it as a cooking tip or …..my experience. Let’s see how to prepare the tangy and spicy Ginger chutney.
- Ginger – 250 grams
- Tamarind – 50 grams
- Salt – 2 Tea spoons
- Jaggery (Crushed) – 50 grams
- Red chilly (Byadagi Menasinakai) – 50 grams
- Fenugreek seeds/Methi – 1/2 Tea spoon
- Cumin seeds/Jeera – 1 Tea spoons
You can very the measurements of salt, jaggery and red chilly according to your taste.
INGREDIENTS FOR SEASONING
- Cooking oil – 1 Table spoon
- Hing – 1/2 Tea spoon
- Mustard seeds – 1/2 Tea spoons
- Cumin seeds/Jeera – 1 Tea spoon
- Turmeric Powder/Haldi – 1/2 Tea spoon
- Clean the tamarind, separate the pulp and soak it in a cup of warm water for 15 minutes. Once it gets soaked, remove strings from it, grind it to a fine paste and keep it in a bowl.
- Wash the ginger thoroughly in running water, remove all mud from the surface and peel it. Wash it once again after peeling and grate it. Keep it separately in a bowl.
- Place a frying pan on medium heat, pour cleaned fenugreek seeds to it. Start roasting them, after 1 minute, add red chillies to it and keep roasting them until they start leaving a pleasant aroma. It may take 2-3 minutes. Dry roasting of fenugreek seeds enhances it’s aroma. Take out from heat once they get roasted completely and add 1 tea spoon of cumin seeds to them and slightly toss them. After 5 minutes, grind them to a fine powder and keep it aside.
- Place a pan (Kadhai) on high heat, lower the flame once pan gets heated. Pour cooking oil into it, add mustard seeds to it, wait until they start spluttering, add cumin seeds, hing and haldi to it. Add tamarind paste, salt, crushed jaggery, grounded powder and lastly grated ginger to it. You have to add one after the other. Take out the pan from heat and mix all the ingredients thoroughly with the help of a ladle and close the lid and leave it to set for 15 minutes. It is better if you taste it before you serve, if salt or jaggery is little bit less, you can add them to the dish and mix it thoroughly and then serve it.
- Spicy and tangy ginger chutney is ready to serve. You can serve it hot or cold. You can store it in a dry bottle once it gets cooled. It will stay for six months if you store it in Refrigerator. Isn’t it easy!
- Enjoy cooking…..