If you are also planning to make chaat-pakoras on Holi, then definitely make sweet dry ginger to eat with them. Dry ginger enhances the taste of not only Dahi Vada, but also Kachori, Bhalla Papdi Chaat, and Aloo Tikki. You can also make it in advance and eat it with any chaat whenever you want. The good thing is that sweet dry ginger or sweet chutney does not spoil for 8-10 days. There are many ways to make it, but today we are telling you the easiest and tastiest recipe.

To make it, first of all, take dry mango powder of a good brand. Mix 50 grams of dry mango powder (about 4 tablespoons or half a cup) well in 2 glasses of water (about 500 grams).

Now put this dry mango water to boil in a clean steel vessel. When it boils lightly, add 400 grams of jaggery 400 grams of sugar, or 300 grams of sugar or powdered sugar. Jaggery or sugar gives the best taste, but you can also use sugar, bura, or desi khand as per your choice.

Now add 1 tsp dry ginger powder, 1 tsp black salt, 1/4 tsp red chili powder and 1/2 tsp black pepper powder. The taste of confectionery dry ginger comes from dry ginger powder only. If you want, you can also add some melon seeds, cashews and raisins.

Now let this whole mixture boil on high flame. When it thickens and looks like chutney, turn off the gas. When dry ginger cools down, you can store it in a clean and dry glass or steel container for 10 days. Now you can enjoy this sweet and sour dry ginger by adding it to Dahi Bhalla, Dahi Vada, Aloo Tikki, Bhalla Papdi, and any chaat.

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