Ginger Chilli Tamarind Chutney


A lemon sized tamarind
½ cup finely chopped ginger
6-8 Dried red chillies
salt to taste
3 tablespoon oil
1 teaspoon jaggery
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
A pinch of hing


  1. Soak the chillies, coriander seeds, cumin seeds in lukewarm water for 30 minutes.
  2. Make a fine paste of them along with tamarind.
  3. In a pan heat oil, add hing, finely chopped ginger and saute it.
  4. Add the paste ,salt and turmeric powder and cook it on medium to low flame till the oil starts separating.
  5. Add jaggery and cook for a minute more.
  6. Store it in an air tight container and have it within a week.