Ginger

How to Prepare

1. Peel and roughly chop 200g of ginger.
2. Heat 4 tablespoons of oil in a frying 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 and sauté for 3-4 minutes until the raw smell disappears.
5. Add 4 tablespoons of tamarind paste and 2 teaspoons of salt. Mix well and cook for 2 minutes.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender. Add 4 tablespoons of jaggery and 1 cup of water.
8. Blend into a smooth paste. Add more water if needed to adjust consistency.
9. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
10. Add 4 sprigs of curry leaves and 2 teaspoons of urad dal. Fry until the dal turns golden.
11. Pour this tempering over the chutney and mix well.
12. Serve the ginger chutney with dosa, idli, or rice.