Ginger Chutney

Ingredients (19)

• for tamarind pulp:
• 1 tablespoon tamarind
• ¼ cup hot water
• main ingredients:
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 dry kashmiri red chilies
• 10 small to medium sized curry leaves
• 1 to 2 pinches asafoetida
• ½ cup chopped ginger
• 2 pinches turmeric powder
• 1.5 tablespoons jaggery
• 4 to 5 tablespoons water for grinding
• for tempering:
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 5 to 6 small to medium sized curry leaves