Ginger chutney

Today I am posting authentic all purpose pickle can be stored up to  couple of months
As soon as my partner veena Krishna Kumar of  of Veena's vegnation gave me chillies, raddish as my secret ingredients for this month's SSshh Secretly Cooking,  I have used red chillies to make this heavenly chutney, can be enjoyed with hot rice with dollop of ghee, also with idli, dosa

Ingredients:

Ginger                     -1 cup sliced
Jaggary                   - 3/4 th cup(can increase or                                                        decrease acc)     
Tamarind                 - 1/2 cup (+/- acc )
Salt                         - 1 tablespoon(adjust)
oil                           - 1/2 cup
Fenugreek seeds      - 1 teaspoon
Coriander seeds       - 1 tsp
Jeera                      - 1tsp
Dry Red chillies             - 4

For Temper:

Oil                      - 2  tbspn
Mustard seeds     - 1 Tspn
Jeera                  - 1 Tspn
Garlic crushed     - 6pods
Curry leaves        - 8

Method:

• Heat 2 tblespoons of oil, add ginger slices n cook till light pink appr 5 mins


• Soak tamarind in hot water till soft


• Heat lil oil, add fenugreek seeds,coriander seeds, jeera, red chillies n grind to fine powder


• Now grind ginger slices, salt, jaggary, tamarind u can add water if rqd.


• Now add ground powder to ginger paste, adjust spice level, salt, sweet according to taste


• Now heat 2 tablespoons of oil add mustard seeds, let it splutter then add jeera, garlic, curry leaves, let it cool n add to ginger paste


• Serve with hot rice/idli dosas.