Ginger / Allam Chutney

Learnt From:

I learnt this from my mom.

Ingredients:

Tamarind --- Big lime size ball

Green chilies --- 6

Sugar --- 1 tsp
Ginger --- 3 inch piece

Salt --- as per taste

For Seasoning:

Oil --- 1 tblsn
Urad dal --- 1/2 tsp
Mustard seeds --- 3/4 tsp
Red chilly --- 1 halved
Curry leaves --- 5-6 leaves

Process:

Clean the tamarind without seeds and stings.
Clean tamarind with water.
Add water to the tamarind and heat it in a micro wave for one minute.
Let it cool.

Add green chilies, ginger and jaggary to a jar and grind.
Then add this tamarind and salt and grind to a paste.
Transfer the paste to a serving bowl.
Heat two spoons of oil in a pan.
Add and fry urad dal, mustard seeds, red chilly and curry leaves in a pan.
Add the seasoning to the tamarind paste.

There finishes the spicy ginger tamarind chutney.
This chutney will be good with Tiffin’s like pesara dosa, ravva dosa, gaare, vada, biyyapu ravva upma etc.,
This chutney will stay for a week without spoiling.
No need to keep in fridge too.