ginger-tamarind- chutney (injipulli )

INGREDIENTS
tamarind pulp   50 gm soaked in water & extract thick juice
ginger   30 gm
oil    15 gm/ 3 tbsp
green chillies   2-4
mustard seeds   1 tsp
fenugreek seeds   1/2 tsp
asafoetida pdr./ hing    1/2 tsp
salt to taste
jaggery   20 gm ( optional)

METHOD

wash, peel & finely chop/ grate the ginger.
heat oil, add mustard seeds, once it crackles, add fenugreek seeds,green chillies, asafoetida pdr.
add ginger, saute well till it is golden.
add tamarind juice, cook for 15-20 minutes till the mixture thickens.
crumble the jaggery, add salt & cook for another 5-7 minutes.
remove, cool before serving.

this goes well with rice & kuttu, i.e., dal cooked with vegetables, adai, curd rice.

ps- those who don't like sweetness, can avoid jaggery.




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