Ginger chutney/ Inji Curry one of my favourite at home.This is my MIL's recipe.She prepares it in the earthen pot and my mouth waters to the taste of it.We usually prepare during our lent period.I too followed the same procedure but I didn't have an earthen pot.The best thing of this chutney is it can be bottled and stored for days in the refrigerator.
Ginger 1/2cup chopped
red dry chilli 3-4
toor dal(sambhar parippu ) 1tsp
urad dal 1tsp
tamarind (1 lemon size)
chilli powder 1tsp
Soak the tamarind for 1hour in water and keep aside.
Heat oil in a pan and splutter mustard.
Add the toor dal,urad dal and saute.
Add the red chilli and curry leaves.
Put the ginger chopped and saute for 5-6mts.
In the meantime,soak the jaggery in water and drain the impurities.
Add the chilli powder and salt.
Add the tamarind water and boil for 6-7 mts.
Put the jaggery water and bil again for 5-10mts.
The chutney must thicken like a sugar syrup.