Try the flavors of this fragrant tangy-fiery-sweet chutney.

2inch ginger root
1 tbsp grated coconut (optional)
1 big bunch coriander leaves (about 1 1/2 cups)
1 tbsp split black gram dal
1 tsp coriander seeds
1-2 green chillies
1-2 dry red chillis 
big pinch asafoetida 
small lemon sized tamarind
2-3 tbsps grated jaggery

Prepare tadka with:
1/2 tsp mustard seeds
1/2 tsp split black gram
6-7 fresh curry leaves
1 tsp oil or ghee

Heat a tsp of oil in a non-stick pan. Add the split gram dal, 
coriander seeds, red chilli, green chillis. Then add 
asafoetida, remove and keep aside.
In the same pan, add oil, add ginger and saute till it turns 
red. Add the coriander leaves. Remove from heat and cool.
Grind the roasted dal mixture, sauteed ginger-coriander, grated 
coconut, tamarind, jaggery along with salt, to a slightly 
coarse paste by adding about one-fourth cup of water.Add tadka 
to the ground chutney.