Ginger Chutney

Method

1. 1

   Prepare ginger: Peel 100g fresh young ginger. Cut into thin pieces. Soak in cold water 10 minutes to reduce sharpness.

2. 2

   Dry roast dals: Dry roast 2 tbsp chana dal and 1 tbsp urad dal in a pan 3-4 minutes until golden. Cool.

3. 3

   Fry ginger: Heat 2 tbsp oil. Fry the ginger pieces on medium heat 8-10 minutes until golden and the sharpness mellows to a sweet nutty flavour.

4. 4

   Add chillies, garlic and tamarind: Add 3-4 dried red chillies, 5 garlic cloves and a marble-sized tamarind piece. Fry 3 minutes. Add 1 tsp jaggery and stir. Cool completely.

5. 5

   Blend: Transfer fried ginger mixture and roasted dals to a blender. Add salt. Blend with 3-4 tbsp water to a smooth thick paste.

6. 6

   Taste: Ginger chutney should be spicy, slightly sweet and deeply gingery.

7. 7

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.

9. 9

   Mix well: Stir the tempering through the ginger chutney.

10. 10

    Serve: Ginger chutney is a digestive that pairs particularly well with idli and pesarattu.