Ginger Chutney, Inji Chutney

          Ginger is one thing that I always have in the refrigerator, something that I use almost everyday in my cooking. Though I always add a small piece of it to many of my chutneys and pachadis, this is the first time I made a chutney with ginger as the main ingredient. We also add coconut and other ingredients to balance the spiciness from the ginger. This chutney goes very well with idlis and dosas and it's a perfect side dish for pesarattu ( moong dal dosas ), but if you make this chutney slightly thick like a thogayal, we can have it with rice too..

Need To Have

• Chopped Ginger - 2 tablespoons
• Dried Red Chillies - 10
• Urad Dal/Husked Black Gram - 4 teaspoons
• Jaggery - 1 tablespoon
• Grated Coconut - 1/4 cup
• Tamarind - 1 small goose berry size
• Salt to taste
• Mustard Seeds - 1/2 teaspoon
• Curry Leaves - 10
• Asafoetida - 1/4 teaspoon

Method

          Heat a little oil, add the urad dal and red chillies and roast till the urad dal turns golden. Then add the chopped ginger pieces and saute them well for 3 to 4 minutes, remove and cool it down a little.

          Then grind the roasted ingredients with the coconut, tamarind, salt and jaggery along with a little water.

          Remove it, add water if needed to bring it to a chutney consistency. Heat some oil, add the mustard seeds, when it starts sputtering, add the asafoetida and curry leaves, mix, remove and add it to the chutney. Mix and serve.

Note
Chutney consistency is like thin pancake batter.
This chutney has a sweet, sour and spicy taste at the same time.