| • | Scrape the skin of the ginger and cut down it into large pieces.
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| • | Take a cooking pan and heat up with ½ tbsp of oil.
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| • | Fry the pieces in oil heated in a pan, allow chilling and then grind them to make a fine paste without water in a mixie.
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| • | Again fry the ginger paste in oil along with the tamarind paste.
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| • | Add salt, chilli powder to it and boil it for a while.
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| • | Now mix jaggary with it, mix well.
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| • | When the chutney reaches out jam consistency take aside it from the fire.
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| • | Serve ginger chutney with plain white rice and ghee.
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