Ginger Chutney / Allam chutney / Inji chutney

Ingredients

Onion(medium size) chopped - 1

Tomato (big)-1

Ginger - 3 to 4 inch piece

Tamarind - golf ball size 

Pottu kadalai/ dhaliya - 2tablespoons

Red chily -1 & Bydagi chilly -1

Mustard seeds -1teaspoon

Jaggery / Vellam - 1tablespoon

Salt 

Curry leaves

Oil 

Method

Chop the onions, tomato and peel and chop the ginger as well.

Heat some oil in a pan, add mustard seeds and let them pop. Add the curry leaves followed by onions, red chillies, tomatoes and chopped ginger.

Add enough salt and sauté for a minute. 

Now add the pottukadalai/ dhaliya, tamarind and jaggery. Sauté for few more minutes and add 2 tablespoons of water and let them all cook until the water dries up. 

Let cool and grind it to a fine paste. 

Tasty ginger chutney/ Allam chutney is ready.

Goes well with Pesarattu, idli, dosa varieties and roti. Can have it rice as well. 

Recipe Courtesy - HERE