This chutney feels heavenly with ganji. If you would like to have ganji and not have simple salt and pickle with it, try with ginger chutney.
- Chopped ginger – 1 cup
- Jagerry – 2 cups
- Urad dal – 1Tsp
- Mustard seeds – 1Tsp
- Red chilles – 9
- Tamarind – 1 pebble sized
- Tumeric – a pinch
Heat up oil in a tadka spoon. Add ural dal, mustard seeds and red chilles to it and fry a bit. Add hing and chopped ginger. Fry for couple of minutes.
Switch off the flame and add tamarind and tumeric.
Finely grind the mixture with salt and jagerry.
Enjoy with ganji or with rice!