Ingredients

Shunti ( fresh ginger//adarak)—3 pieces or 1/2 cup pieces

Channa dhal (kadale belle)—2 tablespoon

Urad dhal (uddina belle)—2 tablespoon

Tamarind (hunase hannu//imli)—small lemon sized

Dry red chillies (ona menasina kayi)—5 to 6 ( i have used bydagi chilli)

Jaggery powder (Bella//gud)—1/2 cup

Salt—to taste

Curry leaves (karibevu//kadipatta)—few

Oil—1 teaspoon

Method

Wash the ginger thoroughly.

Peel the skin with a spoon .

Chop the ginger into cubes.

Take a pan or kadai,add kadale belle and uddina belle,red chillies,curry leaves and fry on medium flame.

When the dhals turns to light brown chopped ginger and fry for a while.

Do not fry the ginger too long as it will make chutney bitter.

Add in tamarind and saute and switch off the stove.

Let the fried mixture cool completely.

Transfer the cooled mixture to a mixer grinder jar,add salt and grind to coarse powder or just pulse it.

Then add jaggery powder and grind it to a smooth paste adding little water.

Chutney should be little thick in consistency.

Oil or ghee— 1 tablespoon

Sasive (mustard seeds)—1 teaspoon

Jeera (jeerige//cumin oil)—1 teaspoon

Yellu ( til//seasame seeds)white—1 teaspoon

Hing (asafoetida//ingu)—1 teaspoon

Heat a tablespoon of oil or ghee,when hot enough add all the other ingredients.

When it crackles pour over chutney and mix well.

Ginger shunti is ready to serve.

Serve with hot rice,dosa ,idli,rotti.