Ginger Chutney

How to Prepare

1. Peel and roughly chop 200g of fresh ginger.
2. Heat 4 tablespoons of oil in a small pan over medium heat.
3. Add 20 dried red chilies and fry for 1-2 minutes until they turn crisp.
4. Add the chopped ginger to the pan and sauté for 3-4 minutes until the raw smell disappears.
5. Add 2 cups of tamarind pulp and 1 cup of jaggery to the pan. Mix well and cook for 2-3 minutes until the mixture thickens slightly.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender. Add salt to taste and blend into a smooth paste. Add a little water if needed to adjust consistency.
8. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
9. Add 20 curry leaves and 2 teaspoons of urad dal. Fry until the dal turns golden brown.
10. Pour this tempering over the chutney and mix well.
11. Serve the ginger chutney with dosa, idli, or rice.