Wednesday, February 17, 2016

Radish and Ginger chutney

There was fresh ginger at home. Wanted to make ginger chutney. But I was not in the mood for a strong ginger flavour. So, to tone it down, I thought of using raw coconut. Then I found this radish waiting to be consumed. it too joined the list. Here is a radish, ginger and raw coconut chutney. it is spicy (thanks to ginger and radish) and quirky!

Radish - 1 no.
ginger - 1" pieces 2 nos.
Raw coconut - 1 cup grated or 1/2 cup pieces
Green chillies - 3 nos. small 
red chillies - 2 nos.
Tamarind - a few flakes
Coriander - a small bunch
Curry leaves - 2 twigs
Cumin and Mustard seeds - 1 tsp each
salt - to taste
Oil - 3 tbsp.

Clean and cut radish into small pieces. Grate or cut coconut into small pieces. Clean and soak tamarind in half cup of water. Chop ginger finely.
Heat 1 tbs of oil in a pan. Add cumin and mustard seeds when the oil is hot. When they start to splutter, add ginger pieces. Fry for a few min. and drain the fried stuff into a mixer chutney jar. Add salt to it and grind to a powder. Now add coconut to it and grind.
Add soaked tamarind and grind until all the ingredients are mashed to a smooth paste. If needed, pour the tamarind soaked water to loosen the mixture.
In the same pan in the remaining oil, add radish pieces. and fry until they are almost cooked. Add the fried radish to the jar and also the finely chopped coriander. Run the mixer for half a minute or until some of the radish remains coarse. 
Take the chutney into a bowl. Heat remaining oil and fry remaining cumin and mustard, dry red chillies, curry leaves and pour it over the chutney.
The ingredients are an odd combination, but the chutney came out quite tasty and quirky!
You can eat it with rice or roti.

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