GINGER CHUTNEY
When we were kids in Hyderabad, we had breakfast at the Daspala Hotel every Sunday after mass. My mother was given a break from her kitchen chores. My parents, brothers, and I had dosa, served with 2 kinds of chutneys and sambar, accompanied by 2 vadas. Out of the 2 chutneys, the ginger chutney was our favorite. My mother tried to recreate it, guessing the ingredients from the taste. Back then, it wasn't as easy as searching on Google.
INGREDIENTS - 4 Tbsp. chopped ginger(loosely packed)(30 gms.)
- 2 Tbsp urad dal
- 3 Tbsp channa dal or Bengal gram dal (I have tried with tuar dal too)
- 4 dried red chilies, seeds removed or as per taste(remember ginger is used too)
- 4 garlic cloves, chopped(15 gms.)
- 1/2 cup chopped onions(50 gms. )
- tamarind pulp according to taste
- grated jaggery or jaggery syrup, according to taste
- salt to taste
- 1 Tbsp. oil
- water for diluting
METHOD
- Heat a pan on medium heat. Add the urad dal and Bengal gram. Dry roast until light brown.
- Transfer the dals to the blender. In the same pan, add oil; when hot, add the chopped ginger. Sauté till it starts to become red.
- Now add the chopped garlic and red chilies. Sauté for a minute. Turn off the stove and throw in the chopped onions. Mix the onions with the rest and keep them as is. No need to saute the onion. The onions will cook slightly in the remaining heat of the pan.
- Pulse the urad dal and channa dal into a fine powder. Then when the onion mixture is cool, put it in along with the powdered roasted dals. Add sufficient tamarind pulp, jaggery, salt, and water and blend to a coarse or fine consistency.
- Can add up to 1/2 cup of shredded coconut while blending.
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