Ginger Spicy Chutney

Ingredients

• • Ginger - 50 grams
• • Green chillies - 4
• • Tamarind - small lemon size
• • Salt - as required
• • Jaggery (grated) - as required
• • Coriander leaves (finely cut) - 1 tablespoon
• • Oil - a little
• • Mustard seeds - ¼ teaspoon
• • Cumin seeds - ¼ teaspoon
• • Dhania - ¼ teaspoon
• • Fenugreek seeds - ¼ teaspoon
• • Asafoetida powder - 2 pinches

Method

• 1. Scrape outer skin and cut ginger into round, even sized pieces.
• 2. Cut chillies into round pieces.
• 3. Soak tamarind in hot water and squeeze thick extract. Strain and keep aside.
• 4. Grind ginger with chillies to a coarse paste in mixie.
• 5. Add salt, jaggery, tamarind extract and grind to smooth paste.
• 6. Heat oil in a 'frying pan' and add mustard seeds.
• 7. Allow to splutter and then add dhania, cumin, fenugreek, asafoetida.
• 8. Pour ground paste, allow to boil and remove from fire.
• 9. Mix finely cut coriander leaves to the chutney and serve.