Ginger Walnut Chutney

Name: Ginger Walnut Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 200 g Ginger (200 grams Ginger finely chopped); 50 g Walnuts (50 grams Walnuts roasted (make sure it is not old and bitter )); 2 tbsp Coriander Seed (2 tablespoons Coriander (Dhania) Seeds roasted); 2 tbsp Fenugreek Seed (2 tablespoons Methi Seeds (Fenugreek Seeds) roasted); 2 tbsp Cumin Seeds (2 tablespoons Cumin seeds (Jeera) roasted); 2 tbsp Black Peppercorns (2 tablespoons Whole Black Peppercorns roasted); 2 pieces Tamarind (2 inch Tamarind); ¼ cup Jaggery (1/4 cup Jaggery); 10 pieces Curry leaves (10 Curry leaves); 1 tsp Asafoetida (1 teaspoon Asafoetida (hing)); 0 pieces Table Salt (Salt to taste)

Ginger Walnut Chutney - Indian Chutney Recipes (Indian)

30 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Ginger Walnut Chutney Recipe, as mentioned in the ingredients; dry roast the ones that are mentioned above and allow them to cool.
2Once cooled, grind all the ingredients together in a blender to make the Ginger Walnut Chutney. Check for salt levels and adjust to suit your taste.
3Serve the Ginger Walnut Chutney with Idli's, Dosas, Dhokla's or just mix it with hot steamed rice.