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Dried Ginger Chutney

by Praveen Kumar

Dried Ginger – 1/2 inch piece
Cumin Seeds – 4 tblsp
Black Peppercorns – 20
Dried Red Chillies – 5
Dried Kachri – 1
Amchoor (Dried Mango) – 10 pieces
Black Salt – 1/4 tsp
Asafoetida – 1/4 tsp
Salt – 1 tsp

1. Put all the ingredients except asafoetida and salt in a small bowl.
2. Cover with cold water and soak for 60 minutes.
3. Drain and reserve water.
4. Grind the spices to a fine paste using a little of the soaking water.
5. Add asafoetida and salt at the last.
6. Keep it in the fridge and this chutney stays good for one week.

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