Tuesday, 5 May 2015

How to Prepare Ginger Pickle | Chutney Recipe

Ginger not only add flavor to the dishes but has many healthy benefits. Ginger infused tea relieves nasal congestion, relieves headache, prevents morning sickness, relaxes the muscles and reduces menstrual pain. Ginger aids in digestion, improves immunity, relieves stress and is a natural pain killer. It is commonly used in treating stomach problems and very effective in alleviating symptoms of gastrointestinal distress. Ginger extracts have antioxidants, anti-inflammatory and anti-tumor effects on cells. There are many ways to use ginger to benefit your health and ginger chutney is one of them. Let's see how to to make ginger chutney in simple steps:
Ginger Chutney

Preparation time - 15 to 20 mins

1. Ginger
2. Jaggery ( Bellam)
3. Red chili powder
4. Salt
5. Lemon
6. Cumin Seeds
7. Mustard Seeds
8. Dry Red chilies
9.  Olive oil
10. Curry Leaves

Preparing Process:

Step 1
  • Take 250 grams of ginger and remove the skin after cleaning with water properly.
  • Cut ginger into small pieces.
  • Keep these slices aside and make sure that it has no moist on them. 
Ginger  piece

Ginger slices
Step 2
  • Take 250 gms of jaggery (same as Ginger 250 gms) and smash them into medium pieces.
Jaggery Pieces
Step 3
  • Add ginger slices and jaggery to the blender and paste them finely.
Step 4
  • Add 2 table spoons of red chili powder and 2 table spoons of salt to the ginger and jaggery paste and grind them finely.
  • Add the juice of one lemon to the paste.
fine paste of ginger, jaggery, red chili, salt and lemon juice
Step 5
  • Take a pan and add 3 - 4 spoons of oil when it is hot. 
  • Add Cumin seeds, mustard seeds, Curry leaves, Red dry chilies and add that tampering ingredients to the ginger chutney paste.
spices for saute

saute on ginger pickle
Ginger chutney is ready. We can serve this chutney with Dosa, Idili, Pesarattu, Guntha Ponganalu and other South Indian break fasts.
Ginger chutney


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