Curcuma Amada Chutney
23 April, 2020
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 grated amada
- 1/2 tsp red chilli 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.
- Seive 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.
Notes
https://youtu.be/LKEqoLLIgLc
Click this link to watch the recipe on my YouTube channel nanan swade geeta.
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