INGREDIENTS:
1. GINGER - 50 GMS
2. GREEN CHILLIES - 2
3. ROASTED GRAM DHAL - 1/4 CUP
4. GRATED COCONUT - 2 TSP
5. POWDERED JAGGERY - 1/4 TSP
6. TAMARIND PASTE - 1 1/2 TSP
7. TURMERIC POWDER - 1/4 TSP
8. CHILLY POWDER - 1/2 TSP
9. SALT - ACC. TO YOUR TASTE
10. SESAME OIL - 3 TBSP
11. MUSTARD SEEDS - 1/4 TSP
12. RED CHILLIES - 3
13. ASAFOETIDA - A PINCH
14. WATER - 2 CUPS
METHOD:
1. GRIND GINGER, GREEN CHILLIES, ROASTED GRAM DHAL, GRATED COCONUT, JAGGERY, TAMARIND, TURMERIC POWDER, CHILLY POWDER ALONG WITH 1 CUP WATER
IN TO SMOOTH PASTE .
2. HEAT OIL IN A PAN . ADD MUSTARD SEEDS TO THE OIL . AFTER THE MUSTARD SEEDS CRACKLE, ADD THE BROKEN RED CHILLIES AND ASAFOETIDA .
3. ADD THE GROUND PASTE TO THE PAN . ADD THE REMAINING WATER AND SALT . STIR FOR ANOTHER 3 MINUTES . THIS CHUTNEY IS A GOOD ACCOMPANIMENT TO ANY TYPE OF DOSA .
SERVINGS: UP TO 6 PEOPLE .
