Ginger chutney: Difference between revisions
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|title=Ginger chutney, Indian recipe | |title=Ginger chutney, Indian recipe Cooking Wiki | ||
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|keywords=Ginger chutney recipe Indian recipes from The cook's Wiki | |keywords=Ginger chutney recipe Indian recipes from The cook's Wiki | ||
|description=I just love homemade dips, sauces and chutneys | |description=I just love homemade dips, sauces and chutneys | ||
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|DatePublished=24th December 2012 | |||
|Author=Chef | |||
|ImageComment = Raw ginger root | |ImageComment = Raw ginger root | ||
|Servings = Makes about 900g (2 lb) of [[Chutney|chutney]] | |Servings = Makes about 900g (2 lb) of [[Chutney|chutney]] | ||
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|PrepTime = 25 minutes | |PrepTime = 25 minutes | ||
|CookTime = None | |CookTime = None | ||
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| 1 teaspoon [[fenugreek]] | | 1 teaspoon [[fenugreek]] | ||
| 2 tablespoons sea [[Salt|salt]] | | 2 tablespoons sea [[Salt|salt]] | ||
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===Method=== | ===Method=== | ||
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| Place in a large [[Preserving|preserving]] jar and leave for 1 month to mature | | Place in a large [[Preserving|preserving]] jar and leave for 1 month to mature | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 14:01, 18 October 2015
This recipe needs advance preparation!
| Ginger chutney | |
|---|---|
 |
| Raw ginger root | |
| Servings: | Makes about 900g (2 lb) of chutney |
| Ready in: | 30 days |
| Prep. time: | 25 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th December 2012 |
I just love homemade 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
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
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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