Ginger Chutney

🔥 Prep

• Peel and finely chop 50 g ginger (or grate it) and set aside.
• Measure 1 tbsp tamarind paste, 2 tbsp jaggery (break into small pieces), 5 dry red chillies (remove stems and optionally seeds), 1 tbsp chana dal, 1 tbsp urad dal, 0.5 tsp mustard seeds, 2 tbsp oil, and 1 tsp salt; keep each in separate bowls.

🔥 Cook

• 1. Heat 2 tbsp oil in a pan over medium heat.
• 2. Add 0.5 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 1 tbsp chana dal and 1 tbsp urad dal; sauté until golden brown, about 2 minutes.
• 4. Add the 5 dry red chillies (broken) and sauté for 30 seconds until fragrant.
• 5. Add the chopped ginger and stir‑fry for 2‑3 minutes on medium‑low heat until the raw smell disappears.
• 6. Add the tamarind paste, jaggery, and 1 tsp salt; mix well and cook for 1‑2 minutes until the jaggery melts and the mixture thickens slightly.
• 7. Remove from heat and let cool slightly; transfer to a blender and pulse to a coarse or smooth paste as desired (add a splash of water only if needed for consistency).
• 8. Taste and adjust salt or jaggery if needed.

🔥 Serve

• Transfer the ginger chutney to a small serving bowl and drizzle a few drops of oil on top for shine.
• Serve alongside steamed idli, crisp dosa, or hot rice as a tangy, spicy accompaniment.
• Pair with coconut chutney or sambar for a complete South Indian meal.