Ginger Chutney
grated fresh coconut - 2 Tbl.sps
ginger - 1/2 inch piece
green chillies - 3
thick tamarind extract - 1 Tbl.sp
salt - as required
jaggery - as per taste
For Seasoning:
Oil - 2 tsps
Mustard seeds - 1 /4 tsp
Method:
Fry chopped ginger with green chillies for 1 or 2 minutes.
Grind it with coconut, salt and jaggery.
Heat oil, add mustard and pour tamarind extract with ground paste.
Stir well for 1 or 2 minutes, serve with pesarattu.
