Ginger chutney

This chutney can be stored for 4-5 months.

1/4 kg. Ginger
100 gms. tamarind
50 gms. Jaggery Powder
50 gms. Red chillies
1tbsp. Mustard powder
1/2 tsp. Methi powder.

Method

Clean and dry the ginger,cut them into small pieces.
Squeeze the tamarind pulp

Take a pan, add oil,add the ginger pieces. ,add salt, turmeric.close with a lid and cook on slow fire.

Separately cook the tamarind paste in another pan.
Cook the jaggery separately with a glass of water ,until medium consistency.

Grind the cooked ginger,tamarind pulp and jaggery in a mixer add methi and mustard powder.
Add lot of oil and season with mustard seeds and hing.