INJI CHUTNEY|GINGER CHUTNEY

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We recently had dosa in one of the restaurants here and they served ginger chutney.We usually make ginger thuvayal at home but ginger chutney was new to me. I asked one of my friends who belongs to Andhra for the recipe and she immediately shared with me.Nowadays I make this chutney atleast once in a week for the breakfast.It goes well for both idli and dosa and healthier too

Ingredients
Chopped ginger: 1/2 cup
Urad dhal: 2 tablesoons
Channa dhal: 1 tablesoon
Tamarind: Gooseberry size
Red chillies: 2
Green chilly: 1
Grated jaggery: 1.5 tsp
Oil: 1tsp
Salt: to taste
Asafoetida: a pinch

To Temper
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Curry leaves:3 or 4

Procedure:

1. Peel the ginger and cut into small cubes
2. Heat 1/2 tsp of oil in a pan and fry urad dhal and channa dhal.
3. Once it turns reddish brown, add the red chillies, green chillies, tamarind and asafoetida and fry for less than a minute
4. Transfer this to another plate and allow to cool
5. In the same pan heat the remaining oil and fry the ginger until it slightly turns brown
6. Allow to cool
7. Grind this in a mixie/blender with enough water and salt (Fry grind for a minute without adding water and then add water and grind to a smooth paste)
8. Heat 1 tsp of oil and add mustard seeds
9. Once it starts spluttering add urad dhal and curry leaves
10. Pour this over the chutney

Step by step pictures

Fry the urad and channa dal

Add chillies and fry. Fry the ginger separately

Allow to cool and grind with salt and water

Notes:

Add both green and red chilli.Both have different flavours. If it is too spicy add half of the chilli but add both

Tamarind paste can also be used instead of tamarind