Ginger Chutney Kerala

Ingredients

• - fresh ginger
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Spices as required
• - Salt to taste

Method

1. Prepare ginger: Peel 100g fresh young ginger. Cut into thin slices. Soak in cold water 10 minutes.
2. Dry roast chana dal: Dry roast 2 tbsp chana dal 3-4 minutes until golden. Cool.
3. Fry ginger: Heat 3 tbsp coconut oil. Fry ginger on medium heat 8-10 minutes until golden. The sharpness mellows.
4. Add chillies, garlic and tamarind: Add 3-4 dried red chillies, 4 garlic cloves and a marble-sized tamarind. Fry 2 minutes. Add 1 tsp jaggery and stir. Cool completely.
5. Blend: Transfer fried ginger mixture and roasted chana dal to a blender. Add salt. Blend with 3-4 tbsp water to a smooth thick paste.
6. Taste: Kerala ginger chutney should be spicy, slightly sweet and deeply gingery.
7. Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
8. Add aromatics: Add 2 sprigs curry leaves and a pinch of asafoetida. Pour over chutney.
9. Adjust: Taste and add salt or jaggery to balance.
10. Serve: Kerala ginger chutney (inji chutney) is the classic companion to appam and Kerala breakfast dishes.