Medicines needn't be always hard to make or swallow right ? We all know turmeric is an excellent antisceptic, but obviously we cant swallow raw turmeric powder, although indian cuisine uses turmeric powder extensively. But its in small quantities, so making this chutney once in a while (may be fortnightly) would increase the digestive power and also boost the anti bacterial power within the body.
Today's post is a quick to make chutney (and we LOVE chutneys at home :-)) with raw turmeric and ginger. Made with seasonally available raw and fresh turmeric and mango ginger (Maa Inji / Maanga Inji) , this chutney is sure to perk up your breakfast to a new height. Although there's no substitute for both these fresh ingredients, do use normal ginger although the taste would vary vastly. We use the same combination for a lipsmacking pickle too
Prep time : 15 mins | Cook time : 5 mins | Serves : 4
Spice level : Medium
Serving suggestions : Idli / Pongal / Dosa / Adai/ Pesarattu / Uttappam / Khichdi
Raw mango ginger - 2 TBSP - peeled and grated
Raw turmeric - 2 TBSP
Coconut - 1 cup
Salt - to taste
Red chillies - 2 tsp
Methi seeds - 1/2 tsp
oil - 1 tsp
Tempering (optional) : Mustard seeds, asafoetida, curry leaves
· Saute the ginger and turmeric without any oil for few minutes (this is to remove any dosham or impurity in the herbs). Remove.
· In a tsp of oil, saute methi seeds, red chillies for 1 minute. Turn off the heat and add the coconut, ginger and turmeric. Saute for 1-2 mins till coconut turns warm.
· Add salt and grind to a smooth chutney consistency with minimum water.
· Serve immediately with dosa / adai / Idli.