A tangy sweet n sour chutney made with ginger, garlic and curry leaves which is tasty as well as healthy. Pairs well with pesarattu or adai and idlis or dosas.
Ingredients 
In little oil, saute the udad dal and chana dal 
Then add coriander seeds and red chillies and saute 
Add curry leaves and saute well 
Add ginger and tamarind and saute 
Next, add a small piece of jaggery and saute well 
Grind all the ingredients excluding the leaves. Add the leaves lastly. 
Ground paste before adding the leaves 
Ingredients:
Ginger – 3/4 cup diced
Peeled Garlic – 6 cloves
Whole Curry leaves – 3/4 cup
Chana dal/bengal gram dal – 1 1/2 tbsp
Cumin seeds/Jeera – 2 tsp
Udad dal – 1 tbsp
Coriander seeds – 1 tbsp
Tamarind – a small piece
Jaggery – 3/4 tsp powdered
Whole red chillies – 6
Salt to taste
Oil as required
For seasoning:
Mustard – 1/2 tsp
Curry leaf – 1 sprig
Asafoetida – a pinch
Whole Red chillies – 2
Preparation:
Heat 1/2 tsp of oil in a pan. Add the udad dal and chana dal and saute well. When they are sauteed well, add jeera, coriander seeds, red chillies and fry them until the dals turn golden in colour.
Remove the dals from the pan and keep them aside. Now, add 1/2 tsp of oil again and saute the curry leaves well until they start to wilt. Do not saute them too much. Take them off when they are still green in colour and start to change colour. Remove them and keep them aside.
Now, add 1/2 tsp of oil and add the diced ginger and saute them well for 2 minutes. Add the garlic pieces, tamarind piece and jaggery and saute them again for another 2 -3 minutes until the raw smell goes off.
Take them off the pan and grind it in a mixer alongwith the sauteed dals. Add the curry leaves and grind again. Adjust the salt. Season it with the items mentioned under ‘seasonings’ and serve with adai or pesarattu (green gram dal dosas).
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