Allasani Chutney

1. 1
   prep · ~10 min

   Soak the tamarind and get the ingredients ready.

   Soak the tamarind in a little warm water for 10 minutes. Peel and roughly chop the ginger, and remove the stalks from the dried red chilies.

2. 2
   saute · ~6 min

   Cook the ginger, chilies, and urad dal.

   1.Heat 2 tsp oil in a small pan over medium heat.

   2.Add 1 tsp urad dal and fry until light golden, about 30 seconds.

   3.Add the dried red chilies and cook for 20 to 30 seconds.

   4.Add the chopped ginger and sauté until the raw smell softens and the edges turn lightly golden, 4 to 5 minutes.

   TIPKeep the heat medium so the ginger cooks through without burning the dal or chilies.
3. 3
   mix · ~3 min

   Grind the chutney.

   Cool the sautéed mixture slightly, then add it to a mixer jar with soaked tamarind, jaggery, salt, and 3 tbsp water. Grind to a smooth or slightly coarse chutney, as you like.

4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat 1 tsp oil in a small pan.

   2.Add mustard seeds and let them splutter.

   3.Add 0.5 tsp urad dal and cook until pale golden.

   4.Add curry leaves and fry for a few seconds until crisp.
5. 5
   assemble · ~1 min

   Finish the chutney.

   Transfer the ground chutney to a serving bowl and pour the hot tempering over the top. Mix well before serving.

6. 6
   serve

   Serve with idli, dosa, or pesarattu.

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