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Author Notes: 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
- 1/2 cup peeled, grated ginger
- 1 1/4 teaspoons tamarind paste
- 3/4 teaspoon red chilli powder
- 1 teaspoon honey
- 1/4 teaspoon cumin powder
- 4-5 teaspoons water to facilitate blending
- 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.