Mamidi allam pacchadi (Mango ginger and plain ginger chutney)

I have earlier posted a recipe using Mamidi allam (mango ginger). In this recipe, I have used mango ginger and an equal amount of ordinary ginger to make a chutney, which can be kept for a long time. This chutney also is sweet and sour and has the specific flavor of mango ginger which makes it very special. You get mango ginger in most of the Indian stores in USA. In South India it is easily available during winter.

Ingredients:

•      1 cup mango ginger (peeled and chopped)
•      1 cup plain ginger (peeled and chopped)
•      2 Tbsp. red chili powder
•      2 Tbsp. salt
•      4 to 5 Tbsp jaggery
•      3 Tbsp. tamarind paste
•      2 tsp. methi mustard powder
•      3 Tbsp. oil
•      1/2 Tsp. mustard seeds
•      1 or 2 red chilis

Directions:

1.      Wash, peel and cut ginger into small pieces
2.      If using fresh tamarind, microwave tamarind along with 3 or 4 table spoons of water for 30 or 40 seconds.
3.      Heat oil in a thick pan.
4.      Add ginger pieces and cook them for about 4 minutes.
5.      Let cool.
6.      Transfer ginger pieces, tamarind, chili powder, salt and jaggery.
7.      Grind till it becomes a paste.
8.      If some water is needed while grinding, add  water that was left from tamarind,
9.      Or add boiled water.
10.      Grind till you get the required consistency.
11.      Transfer to a container.
12.      Add mustard seeds and red chilis to hot oil and add them to the chutney.
13.      It makes a very good side dish for rotis, rice, idli and dosa etc.
14.      If kept in a refrigerator, the chutney keeps for a long time.