Monday, March 12, 2018

Inji Chammanthi (Ginger Chutney)

  • Ginger : 2 big pieces
  • Shallots : 4
  • Dry chilly : 4
  • Coconut oil : 2 Tbsp
  • Salt to taste

Peel off the ginger skin and cut it into small pieces. Crush it well using a mortar and pestle. Then keep it for some time and squeeze it well to remove the extract. (The extract is usually used for treating stomach ailments. So, we usually prepare this chutney with the leftover ginger, after we take the extract.) Keep it aside. Then roast the dry chilly in little oil. Put the crushed ginger, dry chilly, shallots and salt into a grinder and crush it well. Transfer it into a bowl and pour required amount of oil and mix well.

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