Ginger chutney

• 1 tbsp coconut oil
• 100g root ginger
• 1 heaped tsp urid dhal
• 10 dried birds eye chillies (use less to reduce the heat)
• 4 tbsp tamarind paste
• 1 heaped tsp jaggery (or brown sugar)
• 1 tsp mustard seeds
• 1 tsp salt (or to taste)
• 1 tsp cumin seeds
• 10 curry leaves

Method

1. Wash the fresh ginger to remove any grit and slice into chunks.
2. Heat just under one tbsp of coconut oil and add the urid dhal along with the dried chillies. Saute for 30 seconds until the dhal roasts and changes to a red gold colour. 
3. Add the ginger and cook for five to six minutes until it has softened a little.
4. Remove from the heat and stir in the tamarind.
5. Let the mixture cool for a few minutes and pour into a blender with the salt, jaggery, and grind to a paste. You may need to add a little water to loosen the mixture.
6. Add the remaining oil to a pan and heat before adding the mustard and cumin seeds. Once fragrant add the curry leaves.
7. Put the blended ginger paste back into the pan and cook for a minute or two.
8. Store in an air-tight container and keep refrigerated. This will keep for four to six weeks.