Puli Inji / Ginger chutney / Tamarind chutney

Puli Inji is a very famous item served for Onam festival in Kerala,a state of southern India.The main ingredient in this is ginger.Ginger cultivation began in South Asia and has since spread.Ginger is used in foods for more than 4,000 years,and for medicinal purposes for more than 2,500 years.Ginger is meant to aide in digestion of fatty foods as well as helping to break down proteins and has also been linked to reducing gas.Ginger has many other health benefits too.This chutney has a sweet and sour taste and goes awesome with rice,dosa etc.This recipe is very close to my heart as this is from my Mom's kitchen.
Ingredients
Tamarind -  2 lemon size   
Ginger - 2 inches
Green chillies - 6
Sugar/Jaggery - 1/2 cup
Salt as per taste

 

Recipe

1)Peel and cut the ginger very finely.
2)Similarly cut the green chillies into very small pieces.
3)Add little water to the tamarind and take out the juice.Filter the tamarind juice.
4)Boil the ginger,green chillies and tamarind in a thick bottomed vessel till the gravy thickens.
5)Then add sugar to this.Boil the mixture nicely for about 3-4 minutes.Adjust the ingredients and consistency as per your taste before switching the stove off.
Seasoning
1)Heat oil in a pan and add the mustard seeds.
2)Once they splutter add the red chillies and curry leaves.Mix the seasoning with the gravy.
Tips
1)This can be kept out for more than 2 weeks.
2)Fresh Ginger would not be wrinkly or dark.