Wednesday, May 27, 2009

Ginger Chutney

2" piece of ginger, peeled and chopped
1 dried red chili, seeded
2 tsp oil
salt to taste
1 Tb. tamarind paste
2 tomatoes, chopped
handful cilantro
1/4c. shredded coconut

Sautee red chili, ginger, and tamarind in oil. When ginger is cooked (light brown), remove from pan. Sautee tomato and coriander leaves together for a few minutes. Add ginger mixture and tomato mixture together in a food processor, add coconut. Add salt and blend until smooth, adding water as needed.

Enjoy with dosa or iddly.

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