Tamarind-Ginger Relish Recipe

Name: Tamarind-Ginger Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g gingerroot, finely chopped; 4 -5 green chilies; 25 g coconut oil; 3 -4 dried red chilies; 1/2 teaspoon mustard; 1 teaspoon tamarind pulp; 2 cups water; 1/4 teaspoon turmeric powder; 1/4 teaspoon red chili powder; 1/4 teaspoon asafoetida powder; 25 g jaggery (powdered); 7 -8 curry leaves; 1/4 teaspoon fenugreek seeds

Servings: persons

25 g gingerroot, finely chopped
4 -5 green chilies
25 g coconut oil
3 -4 dried red chilies
1/2 teaspoon mustard
1 teaspoon tamarind pulp
2 cups water
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/4 teaspoon asafoetida powder
25 g jaggery (powdered)
7 -8 curry leaves
1/4 teaspoon fenugreek seeds

1
Dissolve the tamarind pulp in the water. Keep aside.
2
Heat the oil, add mustard. When it starts spluttering, add dried red chillies and saute.
3
Next, add chopped ginger and green chillies; fry well, strain and keep aside.
4
Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick.
5
Add the fried ginger and green chillies, boil for a minute.
6
Once it has cooled, transfer to a dry airtight container.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 25 g gingerroot, finely chopped, 4 -5 green chilies, 25 g coconut oil, 3 -4 dried red chilies, and more.

Yes, Tamarind-Ginger Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind-Ginger Relish

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