Ginger Chutney

Makes about 3 servings

• Soak 1 big gooseberry sized tamarind in little water. Optionally, to soften the tamarind, you may microwave this mixture for 15 seconds.
• Shred 1 small cube of jaggery
• Take 3 inches of ginger and cube them into small pieces
• In a hot pan add 3tsp of oil
• When the oil is hot enough, add 1/4 tsp of methi seeds, 1tsp of mustard seeds, 2 tsp of urid dhal, 2 springs of curry leaves, pinch of hing, 2 red chillies and stir for few seconds until urid dhal is light golden brown. Do not fry for too long else the spices would burn.
• Strain and save the oil. Set the spices in a mixie jar.
• To the same jar, add shredded jaggery, soaked tamarind, salt per taste, ginger cubes and grind to a fine paste
• Now add the strained oil to this mixture and stir well
• If you like some texture, you may save some fried urid dhal, mustards along with the oil and add at the end
• This is a tasty chutney that goes well with curd rice, idli, dosa, pesarattu/moong dosa
• I made it less spicy. Feel free to add more red chillies to make it wild & spicy.