This Chutney has zing! My father shared this recipe with me back in Denmark, hence the original measurements are in grams. The chutney is great as a condiment to many dishes and 1/4 tsp. taken before meals will kindle agni (gastric fire) – Great Digestive Aid!
GINGER CHUTNEY RECIPE
I N G R E D I E N T S :
- 125 g. (4.4 oz) Peeled and chopped Ginger
- 2-3 cloves Garlic
- Juice of 1-1/2 Lemons
- 60 g. (2 oz) Raisins, preferably Golden, but any will be delicious
- 2 teaspoons Sugar, I like to use jaggery (a form of raw sugar, they use in India, but again any will do)
- 2 tablespoons Mint and Cilantro
- Salt & freshly ground Black Pepper
Directions: In a small Cuisinart or the like, add all the ingredients, and pulse to combine, making a chunky paste.
Note: It will keep in the fridge for at least 2 weeks.
I hope you will enjoy the same excitement as me and my family.
