Seasoning:
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 pinch asafoetida.

Method
Heat the 1 tbsp. Oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney.
Mix gently.Serve with parathas, dosas, idlis, or just plain bread or toast.
Note: Reduce or increase the chilli content as per taste.

7-8 stalks of garlic greens
½ cup roasted, skinned peanuts
½ cup beaten yogurt
1 large chilli
1 tsp chopped ginger or ginger paste
a pinch sugar
salt to taste
1 tsp oil
½ tsp cumin seeds
coriander leaves for garnishing

Method:
1. Wash the garlic greens. Remove the roots at the end and discoloured stalks, if any.
2. Mix all ingredients upto salt in a grinder and grind until you have a smooth paste. Take this paste out into a serving bowl.
3. Heat the oil in a Tadka ladle. Once hot, add the cumin seeds to it and take the ladle off heat. The cumin seeds will pop in the hot oil. Let the oil cool a little.
4. Add the tadka to the garlic greens-peanut paste. Either mix and serve or leave the tadka on top; it makes for an interesting garnish.

Note:
In case you do not have access to garlic greens, you could use regular garlic too. The chutney will still taste good.

Fresh ginger “ two pieces (1 length)
Red Chilli “ 2
Bengal gram dhal “ 1 tableslpoon
Urad dhal “ 1 teaspoon
Asafotida “ a pinch
Tamarind “ a small gooseberry size
Jaggery “ a small piece
Salt “ ½ teaspoon
Oil “ 1 teaspoon

Method:

Put the oil in a pan and fry the dhals, red chillies, asafetida.
Add the ginger chopped in the same pan.
Fry for a while.
Add tamarind, jaggery and salt and grind to a coarse paste.