Friday, July 18, 2014

Til & Ginger Chutney

1. White Til - 3 tblsp
2. Ginger - 4"
3. Tamarind - lemon size
4. Jaggery - 3 tblsp
5. Red chilly - 2
6. Tempering - mustard seeds, urad dal, chana dal, methi seeds-pinch, hing
Salt to taste

Dry fry til.Once cool grind and keep aside.
With a couple of spoons of oil fry all tempering stuff. Take off stove, add ginger and let it cool.
Grind the tempering. Then add the tamarind and jaggery and ginger. Grind, check consistency and add water and salt.

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