Ginger and Coriander Relish
By: Jahnaviu
Published: Tuesday, September 27, 2011 - 1:16pm

Ingredients




- 4" piece of Ginger, peeled and grated
- 1 ½ cups chopped fresh Coriander/Cilantro
- ¼ cup of Chutney powder
- 2 tablespoons of Brown Sugar/Jaggery
- Size of a lemon of Tamarind or (1 tablespoon if using concentrate)
- 1 teaspoon of Salt (to be adjusted per taste)

Preparation

1 Remove any seeds and soak the tamarind in ½ cup of warm water for 15 minutes (if using concentrate, then skip this step). 2 Next blend all the ingredients together on high speed to a smooth paste. If needed, add additional water to make a paste. 3 Lastly sample the chutney to check for salt and desired sweetness. Adjust as needed.

About

In the United States, relishes are popular condiments that are used as toppers for hot dogs or burgers. In India, we have relishes or chutneys that are eaten with many savory dishes as well. Ginger and Coriander Relish is a popular in South India because it is used as a topper on many dishes such as dosas, upma, pongal and steamed rice and lentil dumplings. It's a perfect blend of sweet and tangy flavor which adds a bite to every mouthful.