1cupchopped fresh ginger, washed well and skin removed
1lemon sized ball tamarind
1/2cup jaggery powder
10dry red chillies
salt t taste
1tsp fenugreek seeds
1tbspsesame oil
Asafoetida
1 tspmustard seeds
Instructions
Clean the tamarind, remove he fibres and soak in just enough hot water for 15 minutes
Heat 1 tsp of oil and sauté ginger on a medium flame for a few minutes.
Heat rest of the oil, add asafoetida, fenugreek seeds and red chillies.
Sauté till red chillies are roasted well. Take out only the red chillies and leave the rest in the pan with the oil.
Extract a thick pulp from the soaked tamarind.
In a blender, add sautéed ginger, roasted red chillies, tamarind paste, jaggery powder and salt.
Blend well to a thick, smooth chatni consistency adding water if necessary
Adjust the seasonings at this stage.
Take out in a bowl and add the oil tempered with asafoetida, mustard seeds and fenugreek seeds.
Store in clean glass jar. It lasts for a good amount of time when refrigerated.
Notes
You can use chilli powder instead of dry red chillies and tamarind paste instead of soaked tamarind.
Quantity of the ingredients largely depend on the variety of ginger (some gingers are very pungent), tamarind (the older it is, more sour), chillies (some chillies do not have colour but very spicy), etc. So, you need to adjust accordingly.