Ginger Chutney
Ingredients:
100 gms Ginger
1 tbsp Urad Dal
10-15 Whole dry red chilies
Small ball of Tamarind / 1 tsp
tamarind pulp
1 tsp grated Jaggery
Salt to taste
Tempering:
2 tsp oil
1 tsp Mustard seeds
6-8 curry leaves
Pinch of asafoetida
Method:
1.
Clean the ginger well and peel the skin and roughly chop them.
2.
Heat a pan with 2 tsp oil. Add urad dal and sauté for 30 to 45 seconds
over low flame. Add whole dry red chilies and once again keep sautéing over low
flame till the urad dal becomes golden red in colour and the red chilies get
roasted well.
3.
Add the thinly sliced ginger and keep cooking over low flame till the
slices slightly shrink in size. You can add 1 to 2 tsp more oil while sautéing
ginger if needed. This should take another 4 to 5 minutes.
4.
Take the pan off fire and add the tamarind piece and mix well.
5.
Transfer the ingredients to a blender, add salt, jaggery and grind it to
a smooth paste using little water.
6.
Temper the chutney and serve with Idli/Dosa/Wada/any south indian snack.
Co-zy Tips:
1.
Use red ginger as it does not have strings and soak ginger well to get
rid of the mud on it.
2.
Take care while adding water to keep the consistency right.
3.
Roast the urad dal and red chilies over low flame and take care not to
burn them or let it darken as the colour of the chutney will also end up being
dark.
4.
Use light coloured jaggery to get good red colour.
5.
This chutney can be stored in an air-tight container kept in fridge for
10-15 days.
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