Pulinji - Tamarind and Ginger Chutney with Jaggery
Ingredients
Makes: 200gms
Served at feasts.
2 walnut-sized balls of seedless tamarind,soaked in 5 tbsp water
1 1/2 tbsp oil
1 tsp mustard seeds
1/2 tsp fenugreek powder (methi)
100 gms ginger,chopped
4 green chillies,chopped
2 dry red chillies,torn into pieces
1 stalk curry leaves
2 tsp red chilli powder
1 tsp salt
1 tsp powdered jaggery
Method of Preparation
Extract tamarind pulp and set aside.
Heat oil in a pan and sprinkle in mustard seeds and fenugreek.When mustard seeds start sputtering,add ginger,green chillies,red chillies and curry leaves,and fry for about 5 minutes,shaking the pan occasionally.
Mix in chilli powder,salt and tamarind pulp,and boil till mixture thickens.
Stir in jaggery and when it melts mix well and remove from heat.Allow to cool before serving.
