This chutney has zing! My father shared this recipe with me back, since coming from Europe the orginal measurements are in grams. The chutney makes a tasty condiment to many dishes, or a 1/4 teaspoon taken before meals will kindle Agni, the gastric fire.
Ginger Chutney Recipe
Ingredients
- 125 g. (4.4 oz) ginger root, peeled and chopped
- 2-3 cloves garlic
- 1-1/2 lemons, juiced
- 60 g. (2 oz) raisins, preferably Golden, but any will be delicious
- 2 teaspoons sugar, (if you can get a hold of jaggery, a form of raw sugar, that's ideal, otherwise any raw sugar.)
- 2 tablespoons each mint and cilantro
- Sea salt & freshly ground black bepper
Directions: In a small Cuisinart or the like, add all the ingredients, and pulse to combine, making a chunky paste. It will keep in the fridge for at least 2 weeks.
I hope you will enjoy with the same excitement as me and my family.
