Heat 2 teaspoons oil in a pan over low flame. Add urad dal, chana dal and 5-6 curry leaves. Sauté until dal turns light brown.
Add dry red chillies, coriander seeds, chopped onion and chopped ginger. Sauté until onion becomes translucent.
Add chopped tomatoes and salt. Mix well and cook until tomatoes turn tender or for approx. 2-3 minutes. Turn off flame and allow mixture to cool.
Blend prepared mixture, grated coconut, jaggery and tamarind paste with 3 tablespoons water using blender and make a smooth paste. Transfer paste in a serving bowl.
Heat 1 teaspoon oil in the same pan. Add mustard seeds. When seeds begin to crackle, add 2-3 curry leaves and sauté for 30 seconds.
Take pan away from flame and pour over prepared Ginger chutney. Serve it with your favorite dosa.
Tips and Variations:
- If you don’t like tomato and onion, then you can avoid them.
- Consume it fresh or store in refrigerator for 2-3 days and use it as and when required.
- Change the quantity of tamarind paste and jaggery to make it as tangy or sweet as you like.
Taste: Amazing combination of hot, spicy, tangy and mild sweet tastes.
Serving Ideas: Serve this south Indian style ginger chutney with dosa, uttapam or pesarattu. It can also be served as an accompaniment with chapati, rice and curry in lunch or dinner.