Ginger chutney

Here is a recipe that goes well with any breakfast items like dosa, idli etc. Its kinda dipping sauce.But its shelf life is only for 2 or 3 days if preservatives are not added.



Ginger has got anti-inflammatory properties.In alternative medicines, this is used for gastrointestinal problems such as nausea , motion sickness etc. but modern science does not have much conclusive support.Though there are claims for efficacy in all causes of nausea, modern science recommends against taking ginger root for morning sickness commonly associated with pregnancy due to possible mutagenic effects. Nevertheless, Chinese women traditionally have taken ginger root during pregnancy to combat morning sickness.



However,Some people are allergic to ginger. Generally, this is reported as having a gaseous component. This may take the form of flatulence, or it may take the form of an extreme constriction or tightening in the throat necessitating uncontrollable burping to relieve the pressure.



Anyhow,Here is the recipe......

Preparation time:10 min.

Ingredients:



Ginger root - 5 or 6" ( Peel& chop)

Jaggery/sugar - 3 to 4 tbsp

Tamarind extract - 2 tbsp

Seasoning:

Split black gram - 1 tsp

Curry leaves /powder - 10 or 2 tsp

mustard, cumin 1/4 tsp each



salt to taste

oil -1 tbsp



Recipe:

pour 1/2 tbsp of oil in hot pan. Add ginger,saute for 2 min.Remove and keep aside.

Add the remaining oil to the pan-add seasoning to it.Fry for 2 min. Remove

To the blender jar, add above 2 items along with salt,tamarind and Jaggery( I personally prefer Jaggery for its colour and taste),water.

Grind into smooth paste.

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