Ginger & Tamarind Chutney recipe
2" piece of ginger
3 red chillies
2 large balls of tamarind
3 green chillies
12 cloves of garlic
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste
Roast the cumin seeds lightly and powder to a fine paste
with the red chillies and half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and
the remaining fenugreek seeds.
When the mustard crackles, add the ground masala and
fry till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste
and tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.
Should keep for about a week.
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