Ginger Chutney For Dosas & Idlis

Ingredients

• 4 tablespoons rapeseed oil
• 1 tablespoons white split urad dhal
• 1 tablespoon channa dhal
• 10 dried red Kashmiri chillies
• 4" piece of ginger – roughly chopped
• 1 teaspoon tamarind concentrate
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon black mustard seeds
• 10 fresh or frozen curry leaves

Steps

1. Heat two tablespoons of the oil in a frying pan. When bubbly hot, add the chillies, urad dhal and channa dhal. Fry until the dhal is lightly browned and then pour into a blender or small food processor.
2. Tip the chopped ginger into the pan and fry until lightly browned and fragrant.
3. Place the ginger in the blender and with the roasted dhal, tamarind concentrate, sugar, and salt and blend with just enough water to make a thick paste. Spoon this into a serving dish.
4. Pour the rest of the oil into a clean frying pan over high heat. When it is bubbly hot, pour in the mustard seeds. When these begin to pop, add the curry leaves.
5. Fry for a further 30 seconds and then pour it all over the chutney. Ginger chutney can be served hot or cold.