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You can find jaggery online or in Asian supermarkets.
Prep 10 min
Cook 20 min
Makes 1 x 400g jar
Keep 1 month
4 tbsp rapeseed oil
120g ginger, thinly sliced
10 dried red chillies
100g jaggery, grated (or 100g dark brown sugar)
2 tbsp tamarind paste
¼ tsp salt
To finish
2 tbsp rapeseed oil
2 tsp sesame seeds
Wash and sterilise a jar as in the first recipe. Heat the four tablespoons of oil in a frying pan and add the ginger. Cook over a low heat for eight to 10 minutes until the ginger starts to change colour.
Add the chillies and cook for another minute. Blitz this to a paste & gradually add four to five tablespoons of water. Return the paste to the same pan and add the jaggery, tamarind and salt, and cook for five minutes, until the jaggery has melted and the mixture starts to bubble up. Pour this into a serving bowl.
Heat the two tablespoons of oil and add the sesame seeds. Cook for a minute over a low heat; as soon as they start to change colour, pour the infused oil over the chutney. You can serve this warm but cooled down would be much better.
This will store in an airtight box or a jar in the fridge for up to two weeks. You can add a few drops of more water if you want a thinner consistency.
https://www.theguardian.com/food/2022/nov/26/pack-a-punch-chetna-makans-christmas-chutney-gifts-recipes?utm_term=675196edaec41ce0301dda202bdb6952&utm_campaign=WordOfMouth&utm_source=esp&utm_medium=Email&CMP=wordofmouth_email