INGREDIENTS
- 1 tbsp oil
- 2 tbsp chana dal
- 1½ tbsp urad dal
- 4–6 dry red chillies
- 1½-inch ginger, sliced
- 2 garlic cloves
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp methi (fenugreek) seeds
- 1 tbsp jaggery
- 1 tbsp tamarind extract
- Salt to taste
INSTRUCTIONS
- Heat oil in a pan.
- Add urad dal, coriander seeds, cumin seeds, methi seeds and chana dal.
- Sauté over a medium flame until golden brown.
- Add the dry red chillies and continue to sauté for 1 minute.
- Remove the roasted mixture and keep it aside.
- In the same pan, add the ginger and garlic and sauté for a few minutes.
- Add the tamarind extract and cook for 1 minute.
- Switch off the flame and allow the mixture to cool.
- Transfer everything to a blender.
- Add salt, jaggery and enough water.
- Grind into a smooth chutney.
- Your Ginger Chutney is ready.
- Prepare a tempering with mustard seeds, curry leaves, urad dal, dry red chillies and hing.
- Pour the tempering over the chutney.
- Serve with idli, dosa, uttapam or pesarattu.
SPICE LEVEL: 🌶🌶🌶
