Khana- Indian Recipes and Cuisine

Method

In a blender grind the ginger, green chilies, salt and a couple of tablespoons of water together to a smooth, thick puree. Combine with the yogurt and stir well. Heat the oil in a skillet and add mustard seeds. When they start spluttering, add halved red pepper and curry leaves and remove from the stove. Pour over the chutney and stir well.

This simple ginger and yogurt chutney is very easy to prepare. It is also aids digestion.

Ingredients

1/2 cup finely grated fresh ginger

4 green serrano chilies

1 cup of plain yogurt

salt to taste

1 tablespoon canola, vegetable or corn oil

1/2 teaspoon mustard seeds

1 dried red chili pepper (serrano, cayenne or Thai), halved

a few curry leaves