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Ginger is a rhizome consumed as delicacy, medicine or spice. The juice of ginger is extremely potent and spicy. Mostly used as culinary ingredient in India, Korea and Japan. Ginger is pickled in many parts of the tropical countries and also used as preservative. Ginger bread, ginger tea and ginger ale famous around the world. Ginger helps in the motility of gastrointestinal tract and has analgesic, sedative, antipyretic and antibacterial properties. Ginger helps in prevention of skin cancer, migraine, cold and flu and diabetic Nephropathy.

Pulpy and Fresh Ginger : 100 Grams
Tamarind : Size of a Lemon
Jaggary (solid Brown Sugar) : 50 Grams.
Garlic Bulbs : 1/4 cup
Cloves : 5 Nos
Cardamom ; 5 Nos
Poppy Seeds : 1 Table Spoon
Coriander Seeds : 1 Table Spoon
Fenugreek Seeds : 1 Tea spoon
Cumin Seeds : 1 Tea Spoon
Refined Oil : 200 ml
Curry leaves : Fistful
Salt : As required
Turmeric powder : 1/2 Tea spoon
Green chilly pieces : 1/2 Cup
Dry Red Chilies : 4 Nos


1. Peal the ginger. Wash and chop in to small pieces.

2. Add two spoons of oil to a frying pan and heat. Add the ginger pieces and all the other ingredients (except oil, jaggary, tamarind, green chilly pieces, half of the garlic bulbs and the curry leaves) and fry till raw smell is gone.

3. Cool the above ingredients, add jaggary, turmeric powder and tamarind and grind in to a smooth paste.

4. Add remaining oil to a shallow bottomed pan and heat. Add the remaining garlic bulbs, green chilly pieces and curry leaves and fry. Add them along with the oil, to the chutney paste. Mix thoroughly.

5. Good with pancakes and breads.

Preparation Time: 30 minutes Serves: 4 Persons
Recipe Origin: India
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