South Indian Ginger Chutney - cooking recipe

Ingredients

1 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon ground turmeric
3 teaspoons coconut oil (or other vegetable oil)
1 tablespoon fresh coconut, grated
1/4 teaspoon brown mustard seeds
1/4 teaspoon fenugreek seeds
4 dried hot red chilies
10 -15 curry leaves (fresh, if available)
1 small red onion, finely chopped
1 -2 hot green chili pepper, finely chopped
2 inches fresh ginger
1/2 cup tamarind paste (tamarind concentrate)
1/2 cup water
1 teaspoon salt
2 teaspoons brown sugar (or even better, jaggery)

Preparation

Cut the peeled ginger into very fine slices, and then into fine julienne strips, and set aside.
Dilute the tamarind paste/concentrate in the 1/2 cup of water and set aside.
Grind the coriander seeds, cumin seeds and ground turmeric to a fine powder in a coffee grinder or a mortar and pestle.
Place this spice blend in a small bowl, mix into a paste with 1 tablespoon water, and set aside.
Set a small pan over medium-high heat and heat 1 teaspoon of the vegetable oil.
Add the coconut, then reduce heat to low and stir-fry for 3-4 minutes until golden brown, taking care as the coconut burns easily.
Set aside.
Now heat a heavy-bottomed, medium-sized pan over medium hot heat and when hot add the mustard seeds.
After a few seconds they will pop and splutter, and then add the fenugreek seeds, red chillies, and curry leaves.
Stir and fry 1-2 minutes before adding the onion, green chillies and ginger.
Continue to cook while stirring for 4-5 minutes until the onion is golden brown and softening.
Add the spice paste, and continue to stir and fry until the mixture becomes dry.
Add the tamarind paste diluted in the 1/2 cup water, the salt and brown sugar or jaggery.
Stir and cook for 10-12 minutes until the mixture is thick (if you need to, you can also add a little water if it starting to stick).
Add the grated coconut and mix.
Pour into a clean, air-tight container or jar.
This keeps for months in the fridge.