Preparation Method

• Wash the ginger and chop the ginger.
• Soak the tamarind and extract it.
• Dry roast fenugreek and pound it.
• Heat a pan with half of the Idhayam sesame oil.
• Toss the ginger until golden brown.
• Allow it to cool.
• Grind it.
• Heat another pan with two tablespoon of Idhayam sesame oil.
• Temper curry leaves.
• Saute garlic.
• Add asafoetida and remove from fire.
• Allow it to cool and grind it.
• Heat a pan with Idhayam sesame oil add the ground ginger paste and fry well.
• To this add the curry leaves mixture tamarind extract, salt, turmeric powder and fry well.
• Add palm sugar or jaggery.
• When it becomes thick remove from fire.
• Temper mustard and mix to the chutney and serve.