Ginger Chutney (Allam Pachadi)(Sweet,spicy and tangy chutney)

Whole Red chillies    5
Bengal gram             1 table spoon full
Black gram               1 table spoon full
Fenugreek seeds       1 tea spoon
Cumin seeds             1 table spoon full
Tamarind                  10g (soak in hot water)
Ginger                       10g (clean and remove skin and cut into pieces)
Sugar or jaggery       3 table spoon full 
Turmeric                   1/2 tea spoon    
Vegetable oil             1 table spoons
Water                        1/2 cup
Salt                            3 tea spoons


Heat 1 table spoon oil in a pan, when oil is hot add Bengal gram and black gram fry 30 sec. on medium flame.
Then add cumin and fenugreek seeds; fry till seeds turn brown( it will take 1 min time.)
Now add whole red chillies and fry for 1 min; turn of flame and keep it aside to become cool.
Blend or grind all this fried mixture in a blender or mixer grinder,then add ginger pieces,soaked tamarind,salt,turmeric and sugar in this mixture; blend or grind well along with little water.Add little water to make a smooth batter.
Take this batter in to serving bowl keep aside
Heat oil in a small pan; add musard seeds, cumin seeds and asafoteda. Fry till seeds splutter. Turn off the flame.
Add this seasoning into ginger batter.
Now Ginger chutney (Allam chutney) is ready to eat.
Enjoy this chutney with Pesarattu or Upma or Idly or Vada.