Mango ginger (Curcuma amada) is an effective spice that helps treat many health issues. In Malayalam we call it Manga manjal inchi and I remember the taste of its chutney from childhood. Though it looks like normal ginger, it is not really ginger and has the rich, sweet flavour of raw mango. This spice actually belongs to the same family as turmeric, but unlike turmeric’s rich yellow colour, it has a pale yellow core. Many refer to it as White Turmeric.
Mango ginger is rich in antibacterial, antifungal, anti-inflammatory, and antioxidant properties, and it helps pacify all three doshas in the body, including vata, pitta, and kapha.
You can make dry chutney that is served with rice, or make it more liquid and temper, to serve with dosa/idli.
Ingredients
1 cup coconut grated
1 green chilli
Salt to taste
1 tbsp cut onion
2 tbsps peeled, sliced mango ginger
½ mustard seeds (for thick chutney)
2 tbsps putani (roasted Bengal gram) (for liquid chutney)
Water
Instruction
- Grind all the ingredients, adding sufficient water according to the type of chutney you want to make- dry or wet.
- Season the wet chutney with mustard seeds, broken red chillies and curry leaves.
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