- Spicy Ginger Relish
- Kuala Lumpur, Malaysia
- Fresh,tender ginger root 500gms
- 1 teaspoon salt
- 1/2 cup tamarind juice (walnut sized lump dissolved in water)
- 6-8 dry red chilliesor - or - 2 teaspoons chilly powder
- 11/2 cups cider vinegar
- 1 packed cup brown sugar
Scrape, wash and chop the ginger into a fine mince.
- 1 teaspoon fenugreek seeds
- 1 tablespoon cooking oil
Blend the tamarind juice with the red chillies.
Roast the fenugreek seeds in a few drops of oil (1 minute) then crush
in a mortar to powder.
Heat oil in a heavy saucepan, add ginger and salt. Stir fry for
7-10 minutes to reduce the water content of the ginger.
Add the blended tamarind chilli mixture and cook 4-6 minutes.
Then add the vinegar and allow to boil well, 3-5 minutes,then
the brown sugar, stirring well to mix and dissolve it.
Stirring all the time,allow the ginger mixture to bubble on low
to medium heat until reaches a thick consistency.
Turn off the heat.
Sprinkle on and stir in the powdered fenugreek.
Enjoy the aroma!
Cool and fill into glass jars.
Serve this delicious accompaniment in small quantities with rice
and indian breads.