Tangy South Indian Chicken
Chutneys are great to awaken the senses and this dish does not fail on that front. It is brimming with the warming freshness that can only come from root ginger and the delicious mouth tingling hit you only get from hot birds eye chillies (which if you are not used to I would recommend you reduce the number used to 1 or 2).
I find this is the perfect accompaniment to potato starters such as aloo tikki just because potatoes and ginger seem to have a partnership that really works together.
This style of chutney is very much an Andhra style of cooking where toasting lentils in the preperation gives a lovely texture along with the usual hot, sweet, sour balance that runs through many Indian chutney dishes.
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