Ginger Chutney

Posted by Lala Naidu on

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!

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.

Anti-inflammatory Ginger Nutrtion Recipes

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