Rooted in Rasam

…the colour of the nutmeg. And of the heat of the ginger…. is pure air and fire; and the dull elements of earth and water never appear…
~ William Shakespeare

Ginger Chutney

Recipe
1.Saute
In small pressure cooker
1/2 cup onions till brown
Use 2 to 3 tbsp water and
deglaze bottom so nothing is sticking to it

2. Add
1/4 cup roasted Chanaa dal
1 tin salsa ready tomatoes
2 tsp MTR rasam podi
3 heaped tbsp ginger *
3/4 tsp salt
1 tsp brown sugar
Pressure cook for 4 whistles

3.Let cool and blend to a paste

4. Add Tadka to chuney
Heat 1 tbsp oil
Let splutter
1 tsp mustard
1 tsp Jeera (Cumin seeds)
Add and saute for 2 minutes
1 red chilli
Few curry leaves
1/4 tsp

Serve with rice, rotis, a spread on sandwiches, accompaniment to idli, upma, pongal, dosai and their family of foods.

Note –
Each ginger varies in its spice and zing! 🥵
So try 2 tbsp of ginger first and then add more if the flavor doesn’t come through