Ginger chutney

Ginger chutney - In the month of Aati (aadi/ashada), there is lot of weather fluctuation and we are prone to get cold, cough and other respiratory infection. To prevent this, ginger is very good. I have made a age old recipe of ginger chutney. This not only goes with idli and dosa but awesome with rice also. To hot rice add a tsp of coconut oil and a tbsp of this chutney and eat....
Ingredients
Ginger - 3 to 4 inch cut into small pieces
Urad dal - 4 tbsp
Red chilli - 5 to 6
Grated Coconut - 4 to 5 tbsp
Tamarind paste - 1 tbsp
Salt for taste
For seasoning
Mustard seeds - 1 tsp
Curry leaves - a few
Red chilli - 1 broken
Coconut oil - 1 tbsp.
Method
In a kadai take a tsp of coconut oil and roast urad dal and red chilli. When the urad dal becomes red, add the cut ginger. Roast it for a minute. Remove it from heat. In a blender take this, tamarind paste and grated coconut and grind it to a fine paste. Add water as necessary for grinding. Add salt for taste. In the seasoning kadai, take cicococ oil and heat. Add mustard seeds and allow it to splutter. Add the curry leaves and broken red chilli. Roast a little, remove from heat and add the seasoning to the chutney. Your ginger chutney is ready.