Ginger Chutney ஜீரணசக்தி தரும் சுவையான இஞ்சி சட்னி

 This sweet ginger chutney is a sweet delicious way to stay healthy. This chutney is believed to enhance digestion, reduce bloating , reduce pitham, (as per Indian home remedy).

we love this chutney very much. I make this along with dosai, idli at least once or twice a month.

Ingredients: (for four scoops / 4 people)

Ginger - 4 inch

Red onion - 1

Channa dal - 3 tsp

Dry red chili - 3

Sesame oil - 1 tbsp + 1 tbsp

Cumin - 1/2 tsp

Salt - 1/2 tsp

Tamarind - 2 inch

Jaggery (brown sugar) - a marble size small piece (see video)

water - 2 tbsp

Tempering:

Sesame oil - 1 tbsp

Mustard seed - 1 tsp

curry leaf - 1 sprig

hing - a pinch

Method:

Peel the onion and slice it lengthwise.

Peel the ginger and slice it in to big chunks (don't cut in small pieces, as it may taste bitter).

Heat 1 tbsp sesame oil in a pan.

Add 3 tsp channa dal

As the dal gets mild red color, add the dry red chilies.Saute for 30 secs and take them out.

Retain the oil.

In the same pan, add the onion + ginger.

Saute till onion turns soft (not brown).

Switch off.

Add 1/2 tsp cumin, tamarind, salt, jaggery. 

Let cool.

Add to small jar in mixie jar and grind finely using 3 tbsp water.

Pour this to a serving bowl

Tempering:

Heat a pan with 1 tbsp sesame oil

Add 1 tsp mustard seeds.

When mustard starts crackling, add curry leaf, and a pinch of hing.

Pour this over the chutney. Mix well.

Ginger chutney is ready !

Serving suggestion:

Serve as side dish with idli, dosa or any rice dish.

Include it while having bigger feasts like briyani.

Ginger chutney

Last week we went to Niagara and corning glass museum. Though we have already gone there some years back,  Niagara is one of the places we wish to go often. Upstate New york is very different than the busy NY city. The state is full of green meadows, beautiful scenery, large farm houses, barn, agriculture, cows, dairy farms, nice people and great food. The weather was beautiful and the total vacation was very good. We went through a tour package as I wanted hubby dear to sit next to me and enjoy that relaxing journey. Any tour gets its full charm only if we eat the local foods. So I didn't pack any food for the trip and enjoyed the locally made pizza, onion rings, French fries, burgers, chicken fry in the upstate New york. The country side restaurants serve very unique tasting meals though they come under the same name. I had prepared some snacks like oats bars, banana walnut cupcake and took some apples, grapes too.

Here I should say how much I rely on ginger to overcome my travel(motion) sickness. So for the first day breakfast I made some idly and Inji (ginger) chutney and kept some honey soaked ginger in my handbag:) Yes, ginger is the best home-remedy to get rid of motion sickness and to stay awake. Moreover my sister inlaw who is a physician has also told me to stay hydrated (from previous day itself), sleep well and to munch something to keep the digestive system healthy:) Those tips are golden for me and helped me a lot to enjoy the journey.

Here is the ginger chutney I prepared along with idly for the tour(photo taken before packing them).

Ingredients:

Fresh Ginger (chopped) - 1/2 cup
urad dhal (black gram) - 1 tbsp
channa dhal (bengal gram) - 2 tbsp
dry red chilli - 4
curry leaf - a sprig
coconut (shredded) - 2 tbsp (optional)
tamarind - 2 inch
crushed jaggery - 1 tbsp
salt - to taste
oil - 1 tbsp

tempering:

mustard - 1/2 tsp
hing - a pinch
curry leaf - 1 sprig
oil - 2 drops

Method:
Choose tender ginger without much fiber (we should be able to snap the ginger and there shouldn't be much visible fiber. The skin will be more wet and little pink). Scrub and remove the ginger skin. Wash well and chop coarsely.

Soak the tamarind in few drops of water, salt.

Heat oil in a pan. Fry the urad dhal and channa dhal till they turn mild red. Take them out. In the same pan fry the red chillies till they turn shiny and flavorful. Take out. Add the chopped ginger, curry leaves and fry for few minutes (no browning).Take out. Then add the shredded coconut and fry till it turns mild red. (Avoid coconut for travel food to ensure freshness).

Grind together everything along with soaked tamarind, jaggery. It should be a fine paste.

Heat few drops of oil in the pan and crackle the mustard seeds. Add hing, curry leaves and switch off. Mix the chutney with this tempering.

Ginger chutney is ready!

Serving suggestion:
Serve as side dish with idly, dosa, adai.
Makes a nice side dish with curd rice, sothi kulambu rice, briyani.
Finish this chutney within 8 hours in room temperature.
If kept refrigerated, this stays good for 3 days.

Some photos from our tour.

Niagara in evening.

Full view from American side (observatory tower).

Maid of the mist boat journeys towards Niagara waterfalls.

Rainbow in Niagara.

Light show in Niagara.

Corning glass museum: Replica of Liberty bell in glass.

Corning glass museum: Large glass vases from UK.

Making of glass vase , live show in Corning glass museum.

Corning glass museum gift shop: Glass roses, $ 8.99 each.

Thanks for viewing friends! Happy weekend !

Ginger chutney

Last saturday I prepared this Ginger chutney as side dish for 'sodhi' (a coconut milk stew) and rice.I will post the recipe for 'sodhi' soon.

Ingredients:
Ginger - 50 gms (peeled and cut ..a handful)
Tamarind - a small strawberry size
Coriander seeds - 1/2 tsp
Red chilly - 4
Grated Coconut - 2 tbsp
cooking oil - 2 tbsp
salt - 1/2 tsp (to taste)
jaggery - 1 tsp (crushed)

Method:
Heat 1 tsp of oil in a paan and saute the ginger till it turns brown
Fry the red chilly, Coriander seeds and coconut gratings separately
Grind the ginger along with the items that were fried separately , salt and jaggery.
Heat the remaining oil temper mustard seeds and add the mixture.
saute the mixture till it becomes thick.

Serving suggestions:
It is otherwise called Ginger pachadi / ginger thokku / ginger chutney. This is good for digestion. It can be served with sodhi with rice , chapathi , idly, dosa etc.