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Ginger Chutney- Variety: 1

Ingredients:

Method:

  1. Heat little oil and fry red chillies, black gram dal and then ginger.
  2. Grind with coconut, jaggery, tamarind and salt.
  3. Heat oil, add mustard seeds and mix with chutney.

Ginger Chutney- Variety: 2

Ingredients:

Method:

Fry chopped ginger with green chillies for 1 or 2 minutes. Grind it with coconut, salt and jaggery. Heat oil, add mustard and pour tamarind extract with ground paste. Stir well for 1 or 2 minutes and serve with pesarattu.