Recipe :17Ginger Chutney

Requirements:
Ginger Paste-1Cup
Tamarind Extract-1/4cup
Jaggery-1/4cup
Dry Red Chili-7-8numbers
Turmeric powder-1/2tsp
Curry leaves-1Spring
Salt to taste
Oil-50ml
For Seasoning:
Mustard seed-1/4tsp
Urad dal-1/4tsp
Hing-a pinch
Fenugreek seeds-1/4tsp

Procedure:

• Peel the require amount of fresh ginger.Using a blender, make a paste(coarse-ground) with little water.
  
• Heat non-stick frying pan. Add 25ml of oil and prepare seasoning with mustard seed, urad dal, hing, fenugreek seeds and curry leaves. Fry them for a minute.
• Add red chili to the above seasoning, once it done add the ginger paste and fry until the raw ginger smell gone. Add the remaining oil.
• Then add tumeric powder, tamarind extract, salt. Cook until the gravy becomes thick.
• Now add the jaggery and stir continuously until the oil separates from the mixture.
• Hot, sour and sweet ginger chutney is ready for serve.
• Ready to go with chapati, or curd rice.