Chutney Cravings - Ginger Chutney

I have been ordering groceries online these days given the Corona pandemic . I am sure most of you are doing the same as well . But many times I find it tricky to identify the exact quantity of ingredients until delivered to my doorstep.  Once I ended up with just one apple instead of a pound of apples that I was banking on for a recipe . My neighbor currently has 6lb bananas instead of the 6 she meant to have . Last week I literally had a small heap of ginger when all I wanted was an ounce of this herb . I know ginger has healing and medicinal properties . Heard about it always from my grandmother while growing up . But what do I do with a heap of this medicianl herb  ? So I turned to my saviour - the google search  . While looking for recipes using ginger I came across several recipes to make ginger chutney . After couple of trials and finalizing on the taste here is the one I approve of . And yes I finished rest of the heap by adding it to my chai daily . No wasting food folks .

Ingredients - 

1.5'' ginger ( washed, peeled and cut into large pieces )

3/4th medium sized onion (diced into big pieces )

2 tbsp chana daal

1 tbsp white urad daal

2-3 dried red chillies

1/2 tsp cumin seeds 

1/2 tsp tamarind concentrate 

1.5 tbsp shredded jaggery 

salt to taste 

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Instructions  - 

1. Roast chana daal, urad daal and red chillies in hot oil till the daals turn golden brown . Set aside .

2. In hot oil saute roughly chopped ginger and onion pieces till the onion is translucent .

3. Add 1/2tsp cumin seeds once you turn off the stove .

4. Once cool blend all the above with tamarind concentrate, jaggery and salt . Flavorful and smooth chutney is ready to serve .

Tips -

1. You can skip urad daal if you wish .

2. Do not add water while blending as it will reduce the shelf life . It will also change the texture of the chutney .

3. Add a tempering with mustards seeds, asfoetida and curry leaves if you wish . I personally love the pungent taste of ginger . So I prefer the chutney as it is without the tempering .

4. Do not over fry the ginger in oil . Else it will taste bitter .

5. If ginger is chopped too finely it elevates the pungent and bitter taste. Stick to big chopped pieces of ginger for balanced flavor .

My family devoured this chutney with pesarattu . What will you eat it with ?