| • | Scrape the skin of the ginger and cut it into big pieces.
|
| • | Take a pan and heat with ½ tbsp of oil.
|
| • | Fry the pieces in oil heated in a pan, allow cooling and then grind them to make a fine paste without water in a mixie.
|
| • | Again fry the ginger paste in oil along with the tamarind paste.
|
| • | Add salt, chilli powder to it and boil it for a while.
|
| • | Now combine jaggery with it, mix well.
|
| • | When the chutney reaches jam consistency remove it from the fire.
|
| • | Serve ginger chutney with plain white rice and ghee. |
