| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 95 | 7g | 1g | 9g |
| sugars | fibre | protein | salt |
| 1g | 2g | 2g | 0.5g |
I’ve always held dear the rainbow of flavors that fill the world’s kitchen – from the hearty soups of Southern American cooking to the fiery, piquant stews of West Africa. One recipe that celebrates this beautiful fusion is the Curry Leaf and Ginger Chutney. It’s the quintessential Afro-Southern spread, a delightful blend of sweetness and heat, the kind that starts slow and builds up like the gentle rhythm of Afrobeat percussion.
Mastering the Fusion
My journey into cooking and recipe creation began at home, with my Nigerian parents who flawlessly combined our traditional flavors with the soulful essence of Southern cuisine. Although my career path led me to law, my love for the culinary arts never faltered. Sharing these Afro-Southern dishes has always been my escape, a way to channel my creativity and passion, much like presenting a case in the courtroom.
The Health Factor
Aside from the sheer delight this Curry Leaf and Ginger Chutney brings to the palate, it’s also a punchy powerhouse of nutrition. Ginger, one of the stars of this chutney, is globally recognised for its health benefits. It’s celebrated for its anti-inflammatory properties and as a digestive aid. The curry leaves, while providing the quintessential savory note, also offer a host of health benefits such as aiding in digestion and reducing heart disease risk as explained here. This chutney is as kind to your body as it is to your taste buds.
Pairing this chutney with meals is another beautiful journey. It complements the bold flavors of jollof rice, a West African staple, serving as a spicy contrapuntal note. It’s equally remarkable when served with Southern dishes like pulled pork or cornbread, where its acid notes can cut through the richness and provide a unique flavor twist.
Every time I prepare this Curry Leaf and Ginger Chutney, I reconnect with my roots and find joy in the spice-laden dance of West African and Southern cuisine. It’s not just about the flavors, but the cultures, histories, and health benefits they represent.
What You’ll Need
- 2 cups of curry leaves
- 4 inches of fresh ginger
- 6 green chili peppers
- 2 tablespoons of vegetable oil
- 1 tablespoon of mustard seeds
- 1 teaspoon of fenugreek seeds
- 2 dried red chilies
- 6 tablespoons of tamarind paste
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 1 pinch of asafoetida
- 1 cup of water
Method
Step One
Put 2 cups of curry leaves, 4 inches of fresh ginger, and 6 green chili peppers in a grinder or blender. Blend the ingredients until they become a smooth paste.
Step Two
Heat 2 tablespoons of vegetable oil in a pan on medium heat. Once the oil is hot, add 1 tablespoon of mustard seeds, 1 teaspoon of fenugreek seeds, 2 dried red chilies and a pinch of asafoetida. Sauté the ingredients until the mustard seeds start to pop.
Step Three
Add the paste from the blender to the pan and mix with the spices. Fry this mixture for about 7-10 minutes or until the raw smell of the ingredients disappears.
Step Four
Next, add 6 tablespoons of tamarind paste, 2 teaspoons of salt and 2 teaspoons of sugar to the pan. Stir the ingredients until they are well combined.
Step Five
Then, gradually pour in 1 cup of water while consistently stirring your chutney. Bring the mixture to a boil. Once it starts to boil, lower the heat and let the chutney simmer for about 10-15 minutes.
Step Six
Turn off the heat and let your Curry Leaf and Ginger Chutney cool down. Once it is cool, you can consume it immediately. Store the rest in an airtight container and refrigerate it to use later. Enjoy your delicious chutney with any meal.
