Ginger Chutney

Ingredients:
50gms ginger
4 green chilles
Small lemon sized (table spoon) tamarind soaked in hot water
2tbsp Jaggery
2 cloves of garlic
Few sprigs of Coriander Salt to taste (try 1 teaspoon, then add as needed)

(To me the above measurements are a bit hard to remember and confusing when I actually start preparing in the kitchen so I just take approximately equal amounts of ginger , tamarind, chillies, jaggery and use the other ingredients to taste. For me this way works great.)
Method:
Grind all of the above ingredients till smooth.
Garnish with (not needed as the chutney tasted good without garnishment):Half spoon of each of these: mustard, urad daal, garlic, curry leaves, small pinch of Hing (asafetida), all together roasted in small amount of oil.

This chutney goes well with any Rice dish, Idli, Dosa, Upma or any snack items like pakoda, Vada etc. and also tastes excellent as bread spread. If you want to store chutney for more than a week, make sure chillies and ginger are dried off after washing, use hot water for tamarind and do not add coriander when grinding, instead add fresh to small amounts of chutney when you use. If prepared this way, chutney can be refrigerated for 3 -6 months.