Ingredients:
50gms Ginger (Chopped)
10 Green Chilly (Chopped)
Tamarind Paste (Lemon Size)
Small Jaggery (Soaked)
1 tsp Chilly Powder
1 tsp Mustard seed
1 tsp Raw Rice
1 tsp Seasame Seeds
3/4 tsp Fenugreek Seeds
Curry Leaves
Asafoetida
1/4 tsp Turmaric Powder
Salt to Taste
Method:
Dry roast raw rice, sesame seeds and fenugreek seeds till crisp and powder them finally. Extract thick tamarind pulp. Boil tamarind pulp with jaggery, chilly powder, asafoetida, turmaric powder and salt till well cooked and the jaggery is well mixed. Add rice, sesame and fenugreek powder. Mix well and boil till well mixed.
Heat the pan add some oil and season with mustrad seeds. When they splutter, add ginger, green chillies and curry leaves. Fry well till green chillies are cooked. Remove from heat to the tamarind pulp.
Now the Ginger Chutney is ready to serve.
Serve along with Curd Rice.
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