Ginger Chutney #2

 

Ingredients:

Ginger - 75 g

Small onion - 10

Garlic - 2

Coconut - 1 1/2 tbsp

Dry Red Chilly - 2 1/2 + 1

Urad dal - 1 1/2 tsp

Channa dal  - 1/2 tsp

Mustard seeds - 1/2 tsp + 1/4 tsp

Fenugreek seeds - 1/4 tsp

Tamrind - small piece

Kashmiri Chilly powder - a pinch (optional)

Hing - Little

Jaggery - Little

Curry Leaves - Few sprigs

Salt, Oil, Water - As reqd

Method:

• Wash and peel ginger and cut into small pieces.
• Heat oi in pan and cook in low flame.
• Add  urad dal, channa dal, curry leaves.
• Saute for few mins.
• Add in mustard seeds, fenugreek seeds, chilly (2 1/2) and saute.
• Add ginger pieces and saute for a while.
• Add in onion, garlic and tamrind piece and mix well.
• Now add coconut and mix it.
• Add in hing and salt and turn off range.
• Let it cool.
• Add water and blend it to fine paste.
• Heat oil and add blended paste.
• Cook in low flame till it thickens.
• Transfer to bowl.
• Heat oil in pan and add mustard seeds.
• Add in chilly and curry leaves and add to chutney.