Fresh Ginger RelishI was having dinner at my friend Hemlata's home on Saturday night and she served a very interesting, tasty and easy to make accompaniment "Fresh Ginger Relish" which she shared is only made in the Monsoons because the ginger at this time of the year is very juicy, tender, without fibres and has a delicate flavour.
All you have to do to make it is take about 200 gms of fresh ginger (moist and pinkish in colour) wash and peel it and cut into very fine strips of about 1 cm to 1 inch in length. To one cup of ginger add a pinch of salt and juice of one lemon and keep it in container which has a fitting lide. Will be ready to eat ina few hours and will last forf 3 to 4 days under refrigeration. The Fresh Ginger Relish goes well with both Indian and Continental cuisines. It can spice up your dals, curries and snacks like upma, poha etc. I would seriously recommend that you try it out soon.
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