GINGER CHUTNEY

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  1. Ginger bits                                   1½tsp
  2. Red dry chillies                               2-3
  3. Green chillies                                   2-3
  4. Salt
  5. Tamarind a small pieces             2tsp
  6. Jaggery/sugar                                 ½tsp
  7. Popped chenna dal(pottu kadala)     2tsp

For tempering:

  1. Oil                         1tsp
  2. Urad dal & Bengal gram                         ½ tsp each
  3. Mustards                     1/4tsp
  4. Asafetida                   optional, pinch
  5. Coriander leaves            1 tsp

Method:-

Grind everything coarsely.

Heat oil and make tempering and pour over chutney, do not mix it, cover with lid.

Serve with tempering, it is tasty with crunchy 

Bengal & Black Grams While Eating.

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