Ginger Chutney

Ingredients

1. Peeled and Cut Ginger - 1/2 Cup
2. Tamarind - 1 Lemon size ball
3. Red chillies - 7 nos
4. Jaggery - 1 teaspoon
5. Oil - 2 teaspoons
6. Mustard seeds - 1 teaspoon
7. Urad dhal - 2 teaspoons
8. Asafoetida - 1/2 teaspoon
9. Curry leaves - 7 leaves
10. Salt to taste

Procedure:

• Heat oil and season with mustard seeds, urad dhal, curry leaves, asafoetida and keep aside
• In the same pan, roast red chillies and add gingery
• Sautee for 10 minutes
• Now grind the chillies, ginger, jaggery, tamarind, salt together with two tablespoons of water
• When it is ground well, add the seasonings which you kept aside initially and grind for 1 minute
• Serve with Pessarattu