GINGER CHUTNEY

Ingredients
2-3 4" Ginger pieces chopped into big pieces
1 tablespoon Oil
2-3 Whole Green chillies
1/2 teaspoon Turmeric powder
Salt, tamarind and jaggery to taste

For seasoning:

2 tablespoons Oil
4 teaspoons Chana daal
4 teaspoons Urad daal
2 teaspoons Mustard seeds
4-5 Whole Red chillies
1/4 teaspoon Asafoetida


Method

Heat the 2 tablespoons of oil in a saucepan. When the oil is heated, add the chana daal, urad daal, mustard seeds, red chillies and asafoetida. Roast it until the daal turn golden brown. Let this cool.

In a dry grinder, first grind the seasoning without adding any water. Once it is done, add green chillies, tamrind, jaggery, turmeric, salt and grind again. In the end add the ginger pieces and if you want the chutney to be a little liquidy, add some water (very little, because we are using the dry grinder) and grind it until it becomes a paste.

Mix everything nicly after removing from the grinder and the ginger chutney is ready.

Note: Add slightly more tamarind and jaggery for this chutney.