Ginger Chutney (Allam Pacchadi)

Ingredients:

Ginger (grated) - 2 cups
Jaggery (grated) - 1 cup
Curry leaves - 1 cup
Cumin seeds - 1/2 cup
Tamarind - 1 lemon sized ball
Red chilies - 4 to 5
Mustard seeds - 2 tsp
Methi (Fenugreek seeds) - 2 tsp
Urad dal - 1 tsp
Sesame oil - 1 cup

Procedure:

• In a pan add 1/2 cup of oil on medium heat. To this add 1tsp mustard seeds, methi seeds, 4 red chilies and curry leaves (save 4 or 5 leaves for seasoning) and roast for just couple of minutes.
• In a blender grind together ginger, jaggery, tamarind (soaked in a cup of warm water), salt to taste and the above roasted ingredients with 1/4 cup sesame oil. Make it into a smooth paste. Set it aside.
• In a pan add 1/4 cup sesame oil on medium heat. When oil is hot add 1 tsp of mustard seeds and wait until they sputter. Next add urad dal, 1 red chili and curry leaves. When they turn golden brown add this to the ground ginger paste and mix well.