Hi there folks!
Thought I would try the ginger chutney recipe. Couple of things that are important to stress. Firstly, there are a number of different types of urid dhal. White, Black, split and maybe others. I discovered after I made the chutney that white urid dhal is required. It may or may not affect the flavour, but it certainly affects the colour and appearance of the chutney! Secondly and most importantly, the recipe mentioned tamarind paste. Under no circumstances use tamarind paste concentrate! I think the recipe should say tamarind juice. Using paste would completely ruin the chutney. I did not use the paste, but I made a tamarind juice from a little of the paste, and it still came out tasting too strongly of tamarind, and looked quite dark in colour. Never mind! I learned a lesson there! I found the video after using the instructions in the app. Ever onwards!

4 comments,0 shares,1 likes
Hari Ghotra
8 months

Fantastic - looking forward to pictures of your Christmas events @Jeff Hills

Jeff Hills
8 months

I’m saving it for Christmas, when we have a two stage event. One is the very British turkey and the usual stuff. Stage two is an Indian snack event in the evening with samosa, pakora, both veg and onion, and my new find, aloo tikki. The chutneys will go really well with all of those. I tasted the ginger chutney, and I like it. A good kick, but not searingly hot. Next time, I will do better. I have the block of tamarind and will improve my efforts! Thanks for all these yummy recipes. I’m going to work my way through them!

Hari Ghotra
8 months

Oh and did you like it? @Jeff Hills

Hari Ghotra
8 months

Hi @Jeff Hills thank you for your comment - all really valid I have to agree. I have mentioned before and I hope it’s got through but I totally agree I never use the concentrate - it’s like tar! Too dark and too strong. You can get paste in jars which is usually good but my preference is alway to use a block and rehydrate and use the water as you said. With the dhal this is a South Indian technique and it’s always the split one to add texture. Thanks for the pointers - I will clarify on the recipes and hopefully that will help. Thank you so much!