Name: Ginger Walnut Chutney
Ingredients: 200 grams Ginger finely chopped; 50 grams Walnuts roasted (make sure it is not old and bitter); 2 tablespoons Coriander (Dhania) Seeds roasted; 2 tablespoons Methi Seeds (Fenugreek Seeds) roasted; 2 tablespoons Cumin seeds (Jeera) roasted; 2 tablespoons Whole Black Peppercorns roasted; 2 inch Tamarind; 1/4 cup Jaggery; 10 Curry leaves; 1 teaspoon Asafoetida (hing); Salt to taste

Ingredients

200 grams Ginger finely chopped
50 grams Walnuts roasted (make sure it is not old and bitter)
2 tablespoons Coriander (Dhania) Seeds roasted
2 tablespoons Methi Seeds (Fenugreek Seeds) roasted
2 tablespoons Cumin seeds (Jeera) roasted
2 tablespoons Whole Black Peppercorns roasted
2 inch Tamarind
1/4 cup Jaggery
10 Curry leaves
1 teaspoon Asafoetida (hing)
Salt to taste

Steps

To begin making the Ginger Walnut Chutney Recipe, as mentioned in the ingredients; dry roast the ones that are mentioned above and allow them to cool.
Once cooled, grind all the ingredients together in a blender to make the Ginger Walnut Chutney. Check for salt levels and adjust to suit your taste.
Serve the Ginger Walnut Chutney with Idli's, Dosas, Dhokla's or just mix it with hot steamed rice.