Ingredients:-
- Mango Ginger/Manga Inji - 500 grams
- Mustard seeds - 2 tsp
- Red Chilly powder - 2 tsp
- Fenugreek powder - 1/4 tsp
- Green Chilly - 2 nos
- Asafoetida - 1/2 tsp
- Tamarind Paste - 2 tsp
- Turmeric powder - 1/4 tsp
- Jaggery - 1 tsp
- Curry leaves - 2 spring
- Gingerly oil - 5 or 6 tsp
- Salt to tast
Preparation:-
1. Wash and scrap the skin of Mango ginger/ Manga Inji well.
2. Cut the mango ginger into pieces and wash again well.
3. Grind it to a fine paste. Set aside.
4. Heat oil in a pan, add mustard seeds.
5. When mustard seeds crackle, add asafoetida, curry leaves and green chilly and saute on medium flame for 3 minutes.
6. Then add the ground mango ginger paste and tamarind paste and saute for a minute.
7. Now add red chillly powder, fenugreek powder, turmeric powder, jaggery and salt. Mix it well.
8. Pour 2 tsp of gingerly oil and saute it until it leaves the oil floats on top.
9. Turn off the flame and allow the Chutney/Thokku to cool.
10. Store it in a glass bottle or air tight container.
11. Serve it with rice, idli, dosa, Chappati, Baji,Boonda, Adai etc.
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