Ginger Chutney (Inji Pajji) by Mullanda Sharada Uthaiah
Mullanda Sharada Uthaiah is a home maker. Her hobbies are gardening and cooking.
1/2 inch piece ginger
6 green chillies
1/2 coconut grated
1/2 bunch coriander leaves
5 cloves of garlic
1 tsp salt
juice of 1 lemon
1 medium size onion
Grind all the ingredients to a fine paste, adding a little water if required. Quantity of salt and green chillies may be varied as per taste.
Heat oil for tempering in a pan. Add mustard seeds, curry leaves, two dry red chilies in oil till it is golden brown. Remove from heat and mix in ground masala. Serve with rice.