Ginger chutney. For roasting in oil 1 cup ginger cut into pieces after washing ,peeling skin and drying. 1.5 cups red chillies broken 1/4 cup Chana dal For soaking in warm water 1 cup jaggery sliced into pieces. 1.5 cups tamarind pieces For tempering: 1/2 tsp mustard seeds 1/2 tsp urad dal Hing powder a pinch Curry leaves Salt as per taste Sesame seed oil two tbsp for roasting ingredients and 1tsp for tempering Method: heat two tbsp oil in a pan . Add the ingredients for roasting and roast on low flame, one by one, adding ginger after Chana dal and red chillies are done. When roasted add the into a mixer jar along with soaked tamarind and jaggery. Add salt. Grind into a paste adding water if needed, Transfer to a bowl. Heat oil and do tempering with the items mentioned under tempering and add to the ground chutney.