Sweet N Sour Ginger Chutney

Add one cup water to the tamarind and jaggery. Sieve and extract the mixture.

Dry roast the red chillies.

Take a pan and pour 2 tbsp refined oil. Heat the oil and add chopped ginger. Saute ginger until golden brown. Remove the ginger from oil and keep aside.

Add chopped garlic to the oil and saute in low heat. Remove garlic from oil when golden in color.

On a grinding stone, grind red chillies with required salt. Add fried ginger and garlic. Grind to a fine paste with little tamarind water.

Heat the remaining oil and splutter mustard seeds. Add the ground mixture and stir for sometime in low heat.

Add tamarind-jaggery mixture and allow to boil. Lower the heat and simmer until the required consistency is acquired.

After cooling, store the sweet n sour ginger chutney in glass bottles.