In the Southern Indian state of Andhra Pradesh, anything and everything is turned into a pickle - eggplant, tomatoes, mangoes (of course), garlic, sorrel and ginger. This ginger chutney is my take on ginger pickle. —Annada Rathi
- Makes 1/2 cup
peeled, grated ginger
1 1/4 teaspoons
red chilli powder
water to facilitate blending
In This Recipe
- Blend all the ingredients fine. Store this chutney in a clean glass bottle in the refrigerator. Lasts for for 4-5 weeks.
- I use this chutney to make baked ginger tofu. Mix 2 tsp of ginger chutney, 3 tsp of soy sauce and 1 tsp of vegetable oil. Cut extra firm tofu into 1.5-2" cubes and marinade in the ginger, soy mixture for 30 min. Bake at 350 degrees for about 25 minutes. Eat as a snack or add to any Asian salads.