Ginger Chutney II

Ingredients:

• Ginger- 50-70 gms (Washed, dried and peeled)
• Garlic- 6-8 cloves (peeled)
• Dry red chili- 20 gms (broken into pieces) (can add more)
• Tamarind- a big handful 
• Mustard seeds- 1 tbsp 
• Fenugreek seeds- 1 tbsp (Methi)
• Jaggery- 2 tbsp (appx.)
• Salt- 1 1/2 tsp
• Water- 1/2 cup
• Oil-1 tsp

For Tempering:

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

Method:

Please watch the video for the detailed recipe.

1. Boil and cool water. Soak the tamarind in cooled water for 15-20 minutes.
2. That water can later be used to prepare rasam, sambar, added to curries, etc.
3. Addition of jaggery is optional. Sugar can be used as well. But adding at least the tiniest amount of jaggery will balance the strong flavors of ginger and tamarind. 
4. Garlic is purely optional. 
5. Roast the mustard seeds, methi seeds and dry red chilis in 1 tsp oil. Let it cool and grind into a fine powder.
6. Transfer the powder to another bowl, grind ginger, garlic, tamarind, and jaggery with salt in stages. Do not add any water. 
7. Next, add the powder, grind again. 
8. Prepare simple tempering of mustard seeds and jeera. Add to the chutney and mix.
9. Serve with idli, dosa, vada, uttapam, appe, parantha, rice, etc.
10. It can be stored for around a month.  
11. Take a small quantity, add some thick yogurt and mix. Serve with tiffins. 

Here is another recipe for ginger chutney: Another Ginger Chutney Recipe