Easy Mango Ginger Chutney

Easy Mango Ginger Chutney

My husband had been harping about the Ginger Chutney his mother used to make ( tell me about it). I asked many of my friends and searched the internet too for it. Years passed and he suddenly wanted me to make it. So I Whatsapped my sister in law and got a reply some months later. It is one of the easiest things to make and goes very well with any kind of Biriyani or Pulav. I remember eating it at a cousin’s house in Singapore some years ago and wrote down the recipe on a scrap of paper that I promptly misplaced. Anyhow, since the search for Easy Ginger Chutney ended, I decided to make it with mango ginger that I had in my refrigerator.

Mango ginger, is a plant of the ginger family Zingiberaceae and is closely related to turmeric. The rhizomes are very similar to ginger but have a raw mango taste. They are used in making pickles in south India and chutneys in north India. When it is crushed it gives sweet smell of unripe mango. The flavour is predominantly ginger with a delightful faint aroma and taste of mango. However, the taste is not as sharp as ordinary ginger is.   It can be used for making pickles, chutney, preserves, candy, sauce and salad and in meat.  It helps aid digestion and is also helpful in the treatment of asthma, bronchitis, cough etc.  Courtesy Wikipedia and Google

I used it in place of ginger in most of my cooking as long as it lasted and it made a delightful change in our daily food. So when Biriyani was on the Menu one day, I used this very same Mango Ginger to make a large amount of my Mum in law’s delicious chutney and stored it in the fridge. We now have a large supply of this gorgeous chutney to eat as much of whenever we like. It keeps well provided you use a dry spoon every time.

The Ingredients For Easy Mango Ginger Chutney

100 gms each of mango ginger ( can use ordinary ginger too)

Jaggery

 Tamarind paste

1 dried red chilli ( or more to taste)

Salt to taste

Method For easy Mango Ginger Chutney

Blend to a smooth paste and bottle. Serve with Biriyani and Pulav.

NB: 1. Jaggery is a traditional non-centrifugal cane sugar consumed in some countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. Wikipedia

2. We don’t like too much chilli, so used only 1 dried red chilli.

3.  Add jaggery and tamarind to taste.  There are no specific quantities for this as it depends on the taste of the person making it.

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