The dishes which demands ginger to be added, else be doomed, will have me chopping them into as big ones as possible. Well I know they always land in my plate, so I might make things easy for myself. After all I assume, whatever good it has to offer, it would’ve infused while it was getting sauteed in oil. Having said that, you won’t find me adding this to any chutney that I might end up eating. But, since this wasn’t for me and I have my folks health in the utmost of my thoughts, felt I needed to give them something good with ginger. The devil in me, oops..the angel beg your pardon, wanted to try something different. And thus I have something interesting to share with you.
The fact that hubby dear said it was delicious, is a bonus, I tell you! Afterall we do things to please our family right, no matter our thoughts run around the lines of something new every day.
According to me, a dish gets its name from two pointers. One its named after its main ingredient or by its Star ingredient. So when I was faced with the difficult task of christening this dish, I decided to go by choosing its star ingredient. I can’t fathom how a chutney with just ginger might taste. I really can’t find myself ever tasting it, so I won’t be in a position to tell you!
Tomatoes – 2 medium
Onion – 1 medium
Ginger – 3 – 4 ” (less/ more as per your taste)
Red chilli powder – 1 & 1/2 tsp
Salt to taste
Coriander leaves few
Oil – 1 tsp
Chop tomatoes, onions to big chunks and saute in oil till brown. Allow it to cool
In a mixie, add the tomatoes, onions, finely chopped ginger, along with coriander leaves, red chili powder and salt.
Heat a pan and temper the chutney with mustard and curry leaves.
FYI: my folks said it tasted great, and I trust their taste a lot, so do try this if you haven’t already!