Curcuma Amada Chutney
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Curcuma amada or mango ginger is a plant of the family of ginger and closely related to turmeric. It is similar to common ginger but has a raw mango taste. These are used in making pickle in South India and used in making chutney in North India. Dry mango ginger used in making garam masala. Is has a strong flavour so no need to add any extra spices in chutney. I used radhuni seeds which has a mild flavour to enhance the chutney.
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Ingredients
- 1/2 cup Tomato juice
- 2 tbsp Tamarind juice
- 2 tbsp Beetroot juice
- 2 tbsp Jaggery powder
- 2 tbsp Raisin
- 1 tbsp Ginger (amada), grated
- 1/2 tsp Red chili powder
- 1/2 tsp Radhuni seeds
- Salt to taste
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Instructions
- Boil separately Beetroot, tomato and tamarind. Get juice from all these three.
- Sieve the boiled tomatoes there should not be and seeds and skins.
- Now add jaggery onto tamarind juice. Then add red chilli powder, salt, raisin, beetroot juice and tomato juice.
- Boil all these until thick gravy then rub the radhuni seeds and sprinkle on the chutney.
- Finally add grated amada the main Hero of the chutney. Close the lid and leave it for a few minutes to spread the flavour all over the chutney. After then it can be served.
Video
Notes
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Recipe Nutrition
Calories: 139 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.2 g | Sodium: 103 mg | Potassium: 268 mg | Fiber: 3 g | Sugar: 29 g | Vitamin A: 283 IU | Vitamin C: 8 mg | Calcium: 41 mg | Iron: 2 mg
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