Sweet-Spicy-Sour Ginger Chutney.

Sweet-Spicy-Sour Ginger Chutney ...... goes very well with Dosa / Idli / Roti and Bread 

Chop 5 inch ginger pieces finely. Also chop 8-10 peeled garlic to fine pieces. Heat 2 tblsp of oil in a non stick pan, add chopped ginger and stir for 5 to 10 minutes. Sprinkle some water if necessary, if you find the ginger sticking to the kadai. Now add the finely chopped garlic and sauté till light brown in colour. Add half cup of water and let cook on medium heat till done.

Dry roast 1 tblsp of coriander seeds, 1 tsp of mustard seeds and 4 red chillies cut into pieces in another pan till fragrant and slightly browned. Cool and grind to a fine powder. Do not add water.

Now add ½ tsp turmeric powder to the ginger + garlic mixture along with the powdered masala, salt to taste, 1 cup of grated jaggery and ¼ cup water and mix well. Add 2 tblsp of thick tamarind pulp and cook till you get a thick consistency.

For tempering: Heat 1 tsp of oil in pan, add 1 tsp of cumin seeds, 14 tsp of fenugreek seeds and one broken red chilli and sauté till fragrant. Add a pinch of hing powder and a few curry leaves. Saute well and remove from fire. Pour the tempering over the ginger chutney and mix well. Serve with hot or at room temperature with Dosa / Idli / Roti / Bread.

Note : The chutney is usually prepared in sesame oil / til oil which gives an awesome fragrance to the chutney, however I have used Vegetable oil here.