Ginger Chutney
Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal, where they’re called “achar.
30min
Easy
Not spicy
Ingredients
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Preparation
Finely chop the onions and the ginger.
Heat the mustard oil over low heat and add the ginger and the onions. Cook for 3 to 4 minutes.
Add the cumin seeds and the coriander seeds. Fry them for 1 minute.
Add the onions and cook them for 3 to 4 minutes.
Let everything cool down.
Put the mixture in a blender with the red chili powder, the salt, the sugar (or powdered jaggery), the lemon juice and the water.
Blend everything together until you get a smooth chutney.
Transfer the chutney to a bowl.
Ready! Enjoy! You can enjoy your chutney with aloo parutha, roti, pakora or wraps.
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