Ginger Chutney
The curry leaves and dried chilli act as a garnish as well as delivering flavour but should be left aside when consumed. Serve with a lentil Dhal or a vegetarian curry. Keep in the fridge for several days or freeze excess.
Preparation time: 10 - 15 minutes Quantity: Serves 4 or so Cooking time: 1 minute
Ingredients
60g / 2 oz peeled ginger
2 cloves garlic
1 fresh green chilli
30g/ 1 oz coconut- desiccated
1 teaspoon caster sugar
seasoning
1/3 pot natural yoghurt (approx. 150g)
1 tablespoon sunflower oil
4-5 curry leaves
1/2 teaspoon mustard seeds
1 red dried chilli
Method
- Blend the ginger, garlic, chilli, coconut, sugar and seasoning - to a puree
- Stir in to the yoghurt
- Heat the oil and fry of the curry leaves, seeds and dried chilli - until popping and scolded
- Stir in to the ginger mix
- Cool and serve