Andhra Pradesh, Indian
– 3 inch piece Ginger choose tender ginger – 2 teaspoon Oil – 1 tablespoon Chana dal / Kadalai Paruppu – 2 teaspoon Urad dal / Ullutham Paruppu – 4 Red chilies adjust based on spice level – ½ teaspoon Cumin seeds – 1 teaspoon Coriander seeds – ½ teaspoon Methi seeds / fenugreek seed – 1 inch piece Tamarind – 1 ½ tablespoon Brown sugar / Jaggery – Salt – to taste
– Soak the tamarind in ¼ cup of hot water for few minutes to make it softer. – Clean and peel the ginger and chop it roughly into small pieces. – In a pan, heat 2 teaspoon of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.
– Add the chopped ginger and give it a quick stir and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature. – Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar.
– Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side. – Heat 1 teaspoon of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.