Ginger chutney – inji chamanthi

INGREDIENTS

• Ginger – 250 g (peeled and finely grated)
• Tamarind – lemon sized ball (soaked in 1 cup water)
• Fenugreek seeds – 2 tsp (Dry roasted and grind to make a powder)
• Coconut oil – 2 tbsp
• Mustard seeds – 1 tsp
• Dry red chilies – 2-3
• Heeng – ¼ tsp
• Curry leaves – 10-12
• Turmeric powder – ½ tsp
• Jaggery – ½ cup
• Salt to taste

METHOD 

• Heat coconut oil in a pan.
• Once the oil is hot, add mustard seeds, dry red chilies, heeng and curry leaves and fry for a few seconds.
• Add grated ginger and fry till slightly browned.
• Keep stirring all the time.
• Squeeze the tamarind and add the water in the pan.
• Add turmeric powder, jaggery and salt and cook for 3-4 minutes.
• Add fenugreek powder and cook for another 2 minutes.
• Store it in a clean glass container in refrigerator for a few weeks.