Ingredients: 40 grams ginger – peel and chop, 40 grams jaggery, 30 grams tamarind – soaked and remove pulp, 2 tsp white urad dal – +1/2 tsp for tempering, 1/2 tsp black cumin, 1/4 Teaspoon fenugreek seeds, 2-3 dry red chilies, 1/4 tsp rye, 6-7 whole black pepper, 1/8 tsp sesame (white) – optional, asafoetida – a pinch, curry leaves – a little, salt , Oil – as per use
Time in minutes: 30 Servings: 6 Course: Side Dish Diet: Vegan
Instructions: To make ginger chutney recipe, first heat oil in a pan. Add cumin, black pepper, fenugreek seeds, dry red chillies, urad dal and cook till it changes its color. Now put this mixture in a blender with ginger, jaggery, tamarind pulp, salt, 1 tbsp water and Grind it well. Take out in a bowl. Now heat oil in a pan. Add mustard seeds, asafoetida, curry leaves, dry red chillies and cook for 20 seconds. Add to the chutney and mix well. Serve the ginger roast dosa with ghee roast dosa, kirai sambar and filter coffee for breakfast.