Cilantro-Ginger chutney
This is a very healthy chutney variety with 2 amazingly powerful ingredients - Ginger and Cilantro, which confer a whole host of health benefits. They are anti inflammatory, and help in keeping inflammation at bay.
This is a very easy to prepare chutney, and makes for a great side with idli, dosa, upma and pongal. A slightly thicker version of this chutney, called thogayal, tastes fantastic with rice as well.
This is how I made this chutney
Ingredients :
Cilantro- a medium sized bunch- stalks removed and thoroughly cleaned
Ginger- 1/4 cup (skin removed and chopped to small bits)
Channa dal- 1 tbsp
Urad dal- 2 tsps
Tamarind-a small lime sized ball . Alternatively 2 tsps of the ready made tamarind paste can be used
Jaggery- 3 tsps (powdered)
Green chillies- 1 (adapt it to your spice preference)
Asafoetida-a small pinch
Grated coconut- 1/4 cup
Salt- as needed
Oil- 3 tsps (preferably sesame oil)
Notes:
1. Addition of ginger makes this chutney pretty spicy. So, keep that in mind while adding green chillies/red chillies
2. Adding jaggery really helps in balancing the spiciness in this chutney. Also, it imparts a sweet-sour flavor, which brings out the delicate flavors in this chutney.
3. This can be made as a plain ginger chutney as well, without adding cilantro.
Preparation:
In a kadai, heat 1 tsps of oil. Add the channa dal, urad dal, asafoetida and grated coconut. Saute over a medium flame, until the dals appear slightly browned. Transfer the fried contents to a separate bowl.
To the kadai, add 2 tsps of oil. Add the chopped ginger pieces and the tamarind. Saute until the raw smell of the ginger is minimized.
Wait for all the fried ingredients to cool down. Once cooled, transfer all the fried ingredients (dals, grated coconut and ginger peices) to the mixer. Add the washed cilantro leaves, jaggery and salt directly to the mixer.
Grind everything to a smooth consistency, adding needed water.
Transfer contents to a serving bowl. Serve this healthy chutney as a side with a main dish of your choice.
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| Cilantro-Ginger chutney |
This is a very healthy chutney variety with 2 amazingly powerful ingredients - Ginger and Cilantro, which confer a whole host of health benefits. They are anti inflammatory, and help in keeping inflammation at bay.
This is a very easy to prepare chutney, and makes for a great side with idli, dosa, upma and pongal. A slightly thicker version of this chutney, called thogayal, tastes fantastic with rice as well.
This is how I made this chutney
Ingredients :
Cilantro- a medium sized bunch- stalks removed and thoroughly cleaned
Ginger- 1/4 cup (skin removed and chopped to small bits)
Channa dal- 1 tbsp
Urad dal- 2 tsps
Tamarind-a small lime sized ball . Alternatively 2 tsps of the ready made tamarind paste can be used
Jaggery- 3 tsps (powdered)
Green chillies- 1 (adapt it to your spice preference)
Asafoetida-a small pinch
Grated coconut- 1/4 cup
Salt- as needed
Oil- 3 tsps (preferably sesame oil)
Notes:
1. Addition of ginger makes this chutney pretty spicy. So, keep that in mind while adding green chillies/red chillies
2. Adding jaggery really helps in balancing the spiciness in this chutney. Also, it imparts a sweet-sour flavor, which brings out the delicate flavors in this chutney.
3. This can be made as a plain ginger chutney as well, without adding cilantro.
Preparation:
In a kadai, heat 1 tsps of oil. Add the channa dal, urad dal, asafoetida and grated coconut. Saute over a medium flame, until the dals appear slightly browned. Transfer the fried contents to a separate bowl.
To the kadai, add 2 tsps of oil. Add the chopped ginger pieces and the tamarind. Saute until the raw smell of the ginger is minimized.
Wait for all the fried ingredients to cool down. Once cooled, transfer all the fried ingredients (dals, grated coconut and ginger peices) to the mixer. Add the washed cilantro leaves, jaggery and salt directly to the mixer.
Grind everything to a smooth consistency, adding needed water.
Transfer contents to a serving bowl. Serve this healthy chutney as a side with a main dish of your choice.
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