Difference between revisions of "Ginger chutney"

From Cookipedia

 
Line 1: Line 1:
 +
<!-- seo -->
 +
{{#seo:
 +
|title=Ginger chutney recipe Indian recipes from The cook's Wiki
 +
|titlemode=replace
 +
|keywords=Ginger chutney recipe Indian recipes from The cook's Wiki
 +
|description=I just love home-made dips, sauces and chutneys.
 +
|og:image=https://www.cookipedia.co.uk/wiki/images/1/1b/Zingiber_officinale01.jpg
 +
|og:type=recipe
 +
}}
 +
<!-- /seo -->
 
{{Template:CookTools}}
 
{{Template:CookTools}}
 
{{Template:AdvancePreparationIcon}}
 
{{Template:AdvancePreparationIcon}}
Line 48: Line 58:
 
[[Category:Uncooked]]
 
[[Category:Uncooked]]
 
[[Category:Pickled]]
 
[[Category:Pickled]]
 
+
[[Category:Unusual recipes]]

Revision as of 14:50, 19 November 2014

This recipe needs advance preparation!

Ginger chutney
Difference between revisions of
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:Easy

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

Method

  1. Make a syrup by boiling the jaggery in 600 ml (1 pint) of the vinegar
  2. Dry roast the fenugreek and chillies then grind to a powder in a coffee grinder with the sea salt
  3. Reserve a quarter of the ginger and a quarter of the raisins.
  4. Add the remaining ginger and raisins together with the garlic, chillies and fenugreek to a food processor and blend the to a paste
  5. Cut the quarter of ginger into tiny cubes or slices
  6. Mix together the syrup, spice paste, remaining vinegar, ginger cubes and remaining raisins
  7. Place in a large preserving jar and leave for 1 month to mature