Ginger, garlic masala chutney

Recipe courtesy - Chef Prashanth, Ellaa Hotel, Hyderabad.

Ingredients

Bengal gram dal - 2 spoons
Urad dal - 2 spoons
Coriander seeds - 2 spoons
Fenugreek seeds - 1/2 spoon
Red chillies - 5 to 6
Garlic cloves - 4
Ginger - 6 garlic clove sized pieces
Jaggery - 1 medium lemon sized
Tamarind - 1 medium lemon sized ball
Salt to taste
Oil - 3 spoons
Mustard seeds - 1/2  spoon

Method

In a thick bottomed kadai, roast bengal gram dal, urad dal, coriander seeds, fenugreek seeds, red chillies, garlic with a spoon of oil. Add chopped ginger and roast for 30 seconds more. Allow this to cool down. 

Grind roasted ingredients along with tamarind, jaggery, salt and water using a mixer grinder. 

Heat a thick bottomed kadai. Add oil. Once oil is heated, add mustard seeds. When mustard seeds start spattering, add ground masala and cook for a minute.