Allam pachadi (ginger chutney)

Ingredients

• ½ cup ginger, peeled and chopped
• Lemon-sized ball of tamarind, soaked in ¼ cup warm water
• 3 tbsp grated jaggery
• 6–8 dried red chillies
• 1 tbsp chana dal
• 1 tbsp urad dal
• 1 tsp mustard seeds
• A pinch of hing
• Salt to taste
• 2 tbsp gingelly (sesame) oil
• A sprig of curry leaves

Method

1. Heat 1 tbsp oil. Fry the chana dal, urad dal and red chillies until the dals turn golden. Remove.
2. In the same pan sauté the ginger for 3–4 minutes until it loses its raw smell.
3. Grind the fried dals and chillies first, then add the ginger, tamarind pulp, jaggery and salt and grind to a thick paste.
4. Heat the remaining oil, add mustard seeds, curry leaves and hing, and pour over the chutney.
5. Mix well. It keeps for 3–4 days in the fridge.