Spicy And Sweet Ginger Chutney
Adrak ki Chatpati Aur Meethi Chutney
Note from Mamta: This chutney is made in the style similar to these Mango and Apple chutneys. The difference is that the ginger has been cooked in lemon juice instead of vinegar. I am sure vinegar will work as well. It is very, very easy to make and quite delicious.
250 gm. ginger, peeled and grated coarsely
300 ml. lemon juice (around 6 good sized UK lemons)
Grated rind of 2 lemons (to give additional lemon flavour)
300 ml. water
Grated rind of 1-2 lemons (for flavour)
50 gm. dry dates, thinly sliced (if you can’t find them, substitute with raisins
50 gm. raisins
600 gm. sugar
1 tablespoon coarsely ground black pepper
Salt to taste
A large pinch of asafoetida (hing/heeng)
Place everything in a pan and boil briskly until you get ‘1 thread’ consistency. Turn heat off as soon as you reach one thread test. If you continue to cook after this, you will end up with a sticky, chewy chutney. See how to test for the one wire syrup here.
Allow to stand for 10 minutes.
Place a spoon in a jar and pour into a sterilized jar. Close lid, allow to cool and label. Enjoy!