Ginger Chutney-1

Ginger chutney, really a very tasty combination with tiffins along with coconut chutney. Actually we can store for 3 to 4 months. So keep it ready to use when you have no time to prepare coconut chutney also. My mother is very good in preparing this chutney. Always I bring from her. For this posting I got the measurements and procedure from her. 

Ingredients:

-3 inch square size ginger
-20 red dry chilies
-50 gms jaggery
-lemon size tamarind
-1 tbsp sesame seeds
-salt
-3 cups water

Procedure:

-heat 1 cup of water a bowl till it bubbles, soak chillies , cover it with lid and let it soak for over night.
-at the same time heat another cup of water in a bowl till it bubbles and soak tamarind for over night with lid over it.
-heat a pan and fry cleaned and thinly sliced ginger for 5 min on low flame with continuous stirring. Now add sesame seeds.Turn off the flame.
-boil one more cup of water and let it cool.
-now grind chilies , tamarind, ginger, sesame seeds altogether for 50% and then add jaggery and salt and grind into fine paste. While grinding add water  as required. For this first use soaked chilies water, then tamarind water and then boiled water.
-your chutney is ready to use. Store in a air tight container. dont store in stainless steel jars.

Tips:

- Never use fresh water as  we cant preserve for long time. 
-the chutney must be little thick. when you want to use take 1tbsp of chutney and add fresh water as per your required thinness.
-dont add whole measure of tamarind and jaggery at a time. Add as per you taste. Maybe it needed more also.
-you can use tamarind extract also.
-if jaggery not available, use sugar but prefer jaggery.
-if you dont like ginger strongness use less ginger.