Ginger - 250 gm (wash and cut into small chunks. Peeling ginger is optional)
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Tamarind - 100 to 120 gm (remove the seeds and strings, if any)
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Jaggery - 200 gm (chopped roughly)
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Red chill powder - 2 tbsp
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Turmeric - 1 tsp
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Salt - as per the taste
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Seasonings for Tempering ::
Mustard's 2 tsp
Urad dal 2 tsp
Cumin seeds 2 tsp
Channa dal 3 tbsp
Dry red chilies - 6
Garlic 1 (peeled)
Curry leaves few
Oil - 5 tbsp
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Fenugreek - 1 tsp (dry roast and powdered)
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- Soak tamarind in a cup of hot water.
Note: to extract the pulp I generally follow OPOS method. Or else extract the pulp in regular method using hand.
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| OPOS TAMARIND PASTE |
- Grind ginger into fine paste. Add water if required.
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| GINGER PASTE |
- In a three liter pressure cooker, mix tamarind pulp, ginger paste, jaggery, turmeric and salt. Add ½ cup water and mix well.
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| Note: The mixture needs to be semi thick. Add water as required |
- Pressure cook up-to 3 to 4 steam on high flame.
- Allow the steam to release. Add all dry ingredients and mix well. Check the salt, if required add more.
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| RED CHILI POWDER, FENUGREEK POWDER AND SALT |
- Heat oil in a pan for tempering. Fry all ingredients as listed.
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| TEMPERING INGREDIENTS |
- Pour hot on chutney. Mix well till all the ingredients are combined well.
- Serve with all types of south Indian tiffins.
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