Ginger Chutney - Hotel Style

Ingredients:

• Ginger- 25 gms
• Tamarind- 25 gms
• Dry red chilies- 10-12 broken into pieces
• Garlic cloves- 3-5 big, peeled
• Salt- 1 tbsp
• Jaggery- 4-5 pieces

Soak the tamarind and dry red chilies in hot water separately for 30 minutes. Do not throw away that water.

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp

Method:

1. Wash, peel and roughly cut the ginger.
2. Once you have the soaked and softened tamarind and red chilies, you can start the preparation which is very easy.
3. Add the ginger, tamarind and dry red chilies to a mixer jar. Pour some of the tamarind water and grind once. 
4. To this add garlic and salt. Pour little more water and grind again. 
5. Now add jaggery pour more water (of tamarind or red chilies) and grind to a smooth paste. 
6. Add remaining water if you like the chutney runny. 
7. Now heat oil in a small pan for tempering.
8. Add mustard seeds , cumin seeds and asafoetida. As the mustard splatters turn off the heat and add to the chutney. Mix well and serve.
9. This chutney tastes great with idli, dosa, roti, minapa roti or garelu. 

Notes:

1. The water used to soak the red chilies can be added to curries and so can be the remaining tamarind water. 
2. This chutney can be stored in the refrigerator for up to 4 days.