Ginger chutney- A Tangy, sweet and spicy Ginger chutney from Southern India
Ginger Chutney/ Allam Pachadi is a very popular chutney from Andhra Pradesh. I love the tangy, spicy taste with a hint of sweetness in it .It is usually served with Pesarattu , Adai ,dosa, Set Dosa , Idli ,Lemon Rice or any snack. We love this ginger chutney so much that we have this as a side dish with Methi Aloo Paratha , Moong Daal cheela , Daal chawal ,it goes well with every thing.
Ginger have so many medicinal properties and is special good to use during monsoon and winter .Ginger helps in digestion,very good for relief in cold and congestion, relieves nausea, loss of appetite, Helps in Morning sickness and motion sickness,reduce inflammation, improve respiratory conditions and many more health benefits. Ginger can be used fresh or dried form ,both ways its beneficial.
Though a good quantity of ginger and red chilies are used to make this ginger chutney but addition of jaggary and tamarind balance the flavors and make it tangy,spicy with a hint of sweetness. You can adjust the quantity of ingredients according to your taste preference. This is quite a thick chutney so you can easily pack in lunch boxes and smear in dosa and uttapams. so while grinding use little water at a time
Ginger chutney /Inji Chutney stays well for 3-4 days at room temperature and about 10-12 days in the refrigerator. You can serve it with Upma, biryani, Idli, Dosa, Vada, Rice , Poori ,paratha aur any snack of your choice ,taste awesome with every thing .Do try this once and it become regular in your kitchen 🙂