Ginger Chutney

Ingredients:

 

Ginger                  -  100 gms

Tamarind              -  1 small lemon size

Cooking oil           -  2 table spoons

Red chili powder  -  1 table spoon

Mustard seeds     -  1 table spoon

Asafoitida            -  1 tea spoon

Salt to taste

1.  Soak the tamarind in water for 10 mins.

2.  Peel ginger and chop it.

3.  Grind ginger and soaked tamarind together adding as little water as possible and make a thick paste.

4.  Heat oil in a kadai.

5.  Add mustard seeds.

6.  Onces mustard crackles add the asafoitida.

7.  Now add the ground paste and salt and keep stirring.

8.  Once the paste is cooked and the oil is emitted add the chili powder and keep stirring.

9.  It will absorb the oil and let it out again.

10.Remove from stove and allow it to cool and store in air tight container.

11.Ginger Chutney ready.  Will remain good for 15 days when refrigerated.

12.This is a good side dish which can be taken along with rice, idli, dosa and roti.