Ginger chutney: Difference between revisions
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|description=I just love home-made dips, sauces and chutneys. | |||
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Revision as of 14:50, 19 November 2014
This recipe needs advance preparation!
| Ginger chutney | |
|---|---|
 |
| Raw ginger root | |
| Servings: | Makes about 900g (2 lb) of chutney |
| Ready in: | 25 minutes + 1 month maturation |
| Prep. time: | 25 minutes |
| Cook time: | None |
| Difficulty: | 
|
I just love home-made dips, sauces and chutneys. They are usually pretty easy to make and ingredients list can be adjusted to suit your tastes.
I find that the flavour of the vinegar used affects the overall flavour quite drastically and like to test small amounts of different vinegars (and blends of) before I make the main batch.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g (8 oz) jaggery (or brown sugar)
- 900 ml (1.5 pints) vinegar (or vinegar blends of your choice)
- 4 x 10 cm (4") pieces of ginger, peeled
- 3 cloves garlic, peeled and crushed
- 350 g (12 oz) raisins
- 100 g (4 oz) dried red chillies
- 1 teaspoon fenugreek
- 2 tablespoons sea salt
Method
- Make a syrup by boiling the jaggery in 600 ml (1 pint) of the vinegar
- Dry roast the fenugreek and chillies then grind to a powder in a coffee grinder with the sea salt
- Reserve a quarter of the ginger and a quarter of the raisins.
- Add the remaining ginger and raisins together with the garlic, chillies and fenugreek to a food processor and blend the to a paste
- Cut the quarter of ginger into tiny cubes or slices
- Mix together the syrup, spice paste, remaining vinegar, ginger cubes and remaining raisins
- Place in a large preserving jar and leave for 1 month to mature