Ginger Chutney
Ingredients
Instructions
- Blend all the ingredients fine. Store this chutney in a clean glass bottle in the refrigerator. Lasts for for 4-5 weeks.
- I use this chutney to make baked ginger tofu. Mix 2 tsp of ginger chutney, 3 tsp of soy sauce and 1 tsp of vegetable oil. Cut extra firm tofu into 1.5-2" cubes and marinade in the ginger, soy mixture for 30 min. Bake at 350 degrees for about 25 minutes. Eat as a snack or add to any Asian salads.
Nutrition & Diet Analysis (per serving)
81
kcal
4% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).