GINGER (INJI) CHUTNEY
Ginger - abt 100 gms, sliced into pieces
Dried Red Chillies - 3 or 4
Coconut - 2 tbsp
Tamarind paste - 1/4 tsp
Gingelly oil (Nallennai) - 2 to 3 tbsp
Asafoetida - a pinch
Salt, to taste
1) Heat oil in a pan and fry the red chillies, asofetida and ginger till ginger is browned. Add coconut now and fry till golden. Remove from stove and allow to cool for a bit.
2) Grind the above with the tamarind paste and salt to a chutney consistency.