This is week 9 of blog hop started by Radhika and this week I am paired with Dhivya. She has an amazing blog and I enjoyed her collection of recipes. I had almost made up my mind to bake something eggless from her blog when I noticed this chutney. Since we were having Pesarattu for dinner and also because I love ginger, I had to make it. Pesarattu and ginger chutney is a well known combo. For this blog hop, I followed her recipe exactly and found that the jaggery added a tinge of sweetness to the otherwise hot chutney. I normally do not add jaggery to this chutney and it was a welcome change. The chutney was lip smacking good and we all enjoyed it. Off to the recipe.
1 tbsp oil + 1/4 tsp oil
2 tsp urad dal
3 tsp channa dal
3 red chillies
1/3 cup ginger pieces
1 tbsp jaggery
1 small lime size tamarind soaked in warm water
1/4 tsp mustard seeds
A bit of hing
Heat oil and add urad dal, channa dal and red chillies.
When the dals turn golden brown, add the ginger pieces. Saute until the ginger pieces are done.
Allow to cool and take in a blender along with jaggery, tamarind and salt.
Blend to a paste using water if needed. We do not want it to be runny though.
Heat 1/4 tsp of oil and add mustard seeds. When they splutter add hing and turn off. Add this tadka to the blended chutney.
Healthy and tasty chutney ready and we had it with Pesarattu.