The mango chunda that I had prepared during the season just got finished. I really love chunda as an accompaniment for a variety of dishes like parathas, oratti and steamed rice. My eyes fell on the fresh ginger on the kitchen platform and an idea struck. Why not make some chunda with the fresh ginger? That is what I did today and it turned out delicious.
Ingredients
2 cups peeled and grated fresh ginger
1 ¼ cups sugar
A pinch of salt
1/3 tsp turmeric powder
1 bay leaf
A few pepper corns
A small piece of cinnamon stick
Instruction
- Put the grated ginger, cinnamon stick, pepper corns, bay leaf, and sugar in a thick bottomed pan and keep on low flame. Keep stirring in between.
- When it becomes somewhat thick (don't wait for it to becaome too thick, or it will become very hard on cooling), add salt, turmeric powder, mix well and remove from fire.
- Cool and bottle.
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