Allam / Ginger Chutney #1

Ingredients:

Dry Red chilly - 5
Urad dhal - 2 tsp
Ginger - 1 1/2 tbsp (finely chopped) 
Coconut - 1 1/2 tbsp
Jaggery - Little
Tamrind - Lemon size
Temper - Mustard, cumin, red chilly.
Salt, water, oil - As reqd

Method: 

• Heat oil in pan.
• Add chilly, urad dhal, ginger and saute.
• Transfer this to jar.
• Then add coconut, jaggery, tamrind and  salt.
• Grind it to a paste.
• Heat oil and add tempering items and add to chutney.
• Allam chutney goes good with pesarattu.

Variation #1:

• I added 1 1/2 tbsp of channa dal and 1/4 tsp of fenugreeek seeds.
• Also added little mustard seeds.
• Sauted all this and added while blending.