Ginger- Green Chili Chutney ( Puli Inji)

Ingredients
ginger grated   1 tbsp
green chilies finely chopped  1/2 tbsp or to taste
tamarind extract  1 cup  OR tamarind paste  1 tbsp
mustard seeds  1/2 tsp
fenugreek seeds / methi  1/4 tsp
chana dal  1 tsp
hing little
salt to taste
Oil  11/2 tbsp
curry leaves 2 sprigs washed and finely chopped 
turmeric pdr.  1/4 tsp
To powder
coriander seeds  1 tbsp
red chili  1
white sesame seeds 1/2 tbsp

METHOD
roast coriander seeds, adding red chili, once roasted, add sesame seeds, roast for another 2-3 minutes, till sesame seeds start popping up, remove cool, powder coarsely.
Heat oil in the same pan, add mustard seeds, once it crackles, add fenugreek, hing, curry leaves 2 sprigs finely chopped, add green chilies and ginger fry for 2-3 minutes, add tamarind extract, salt to taste, keep on low flame, adding little turmeric powder, once it gets thick, remove, add the roasted powder, mix well. 
This goes well with curd rice, idli, dosa, adai.

NOTES- those who like to add some gur, can do so, my hubby never liked adding gur, but some do. This when stored properly will last for a week. You may fry till ginger well, then grind to a fine taste and boil in tamarind water, those who don't like to taste ginger and chili pieces.
Adding the roasted powder last gives it a nice taste, as first I wasn't doing it, learnt this from a cook.
 
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