Ginger Chutney

This is a simple recipe for tasty and spicy ginger chutney.

INGREDIENTS

1½-inch ball
Seedless raw tamarind (Indian/Asian grocery store)
3-inch piece
Fresh ginger, chopped fine.
3 Nos
Dried red chilies
1 tspn
Mustard seeds
1 tspn
Urad dal (Indian/Asian grocery store)
1½-inch cube
Jaggery (raw sugar, Indian/Asian grocery store)
¼-tspn
Asofoetida
1 tblspn
Peanut oil
1 tspn
Fenugreek seeds
½-tspn
Turmeric powder
Salt to taste


METHOD

Place 2 cups of water in a sauce pan and heat over medium high heat. Add the tamarind ball, and simmer for 15 to 20 minutes. Use a fork or spoon to carefully break down the tamarind ball. Cool, and strain to remove the solids, retaining liquid extract. Discard the solids.
Clean the sauce pan and wipe dry.
Place the sauce pan on medium-high heat. Add peanut oil.
Add urad dal, fenugreek seeds, mustard seeds, and dried red chilies. Fry till the dal turns light brown/golden. Make sure not to burn!
Add asofoetida, and then immediately add the tamarind liquid extract.
Add fresh ginger, turmeric and half the jaggery. Boil over low to medium heat for 15 minutes. Taste and add more jaggery if needed.
Turn off heat and allow to cool. Grind to a medium to fine paste in a blender or food processor.
Add salt to taste. Mix well and serve with dosas or other Indian snacks.



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