Garlic – 10 cloves
Ginger – 2” piece
Red Chilli powder – ½ tsp (if you like it really spicy, increase this quantity)
Oil – 1 tsp
Salt to taste
Add all the ingredients to the mixer and beat into a smooth paste. Add a spoon or two of water only if absolutely necessary. The chutney is quite pungent and should be used sparingly. It can be refrigerated for about 10 days.
Ginger-garlic chutney adds flavour to Pav-Bhaji and Ragada Pattice. It will probably work for a few Chinese recipes too. I am yet to try that. Will keep you posted!