Tuesday, January 10, 2017

Ginger chutney

In silence retreats I like to serve this chutney to aid digestion for vattha dosha. It complements wonderfully the simple kachadi. You can make a good amount and refrigerate for 4 to 5 days.

Combine the following ingredients in a blender, then blend until smooth:
1 cup of fresh ginger, cut in small pieces for easy blend.
1/2 cup olive oil.
Salt to taste
5 tsp jaggery syrup or any syrop
1 thin ring of lemon with peel ( the whole lemon slice)

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