GINGERONION CHUTNEY / VENGAYA INJI CHUTNEY

INGREDIENTS:

Ginger                 - 3 to 4 pieces/ 25 gms
Onion                  - 1 big
Green chillies      - 4
Grated coconut   - 1/2 cup
Fennel seeds       - 1 tsp
Salt                     - as needed

To temper:

Oil                      - 2 tsp
Mustard seeds    - 1/4 tsp
Urad dhal          - 1/2 tsp
Curry leaves      - few

HOW TO MAKE:

Add all the ingredients in the mixie and make a fine paste.

Heat oil in a kadai splutter mustard seeds, add urad dhal and curry leaves.  Add a paste and fry well.

Allow to boil and cook until the raw smell goes.  Serve with hot idlies and dosa.

TIPS:

Do not add more water, this chutney should be thick like a gravy.

Keep in a fridge and it will last for 3 to 4 days.