Ginger Chutney

By Annada Rathi
June 2, 2016
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Ginger Chutney

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
  1. Blend all the ingredients fine. Store this chutney in a clean glass bottle in the refrigerator. Lasts for for 4-5 weeks.
  2. 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.

More Great Recipes:
Vegetable|Condiment|Gluten-Free|Make Ahead|Vegan|Vegetarian