Ginger Chutney Recipe, Allam Pachadi Recipe
Ginger chutney- A Tangy, sweet and spicy Ginger chutney from Southern India
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 1 CUP
- 135 gms Ginger / Adrak 1 cup chopped
- 10 Dried Red Chilli, Whole
- 2 tsp White Lentils / Urad ki dal (dhuli)
- 2 tsp Bengal gram /chana daal
- 1/4 tsp Fenugreek Seeds / Methidana
- 1/2 tsp Mustard Seeds / Rai *
- 3 tbsp Jaggary / Gud *
- 30 gms Tamarind / Imli
- 10 Curry Leaves / Kadi Patta
- Salt to taste
- 3.5 tbsp Cooking Oil
- 1/4 tsp Asafoetida / Hing powder
Wash, peel and chop ginger into small pieces.
Soak tamarind in warm water and then squeeze out the pulp and discard the seeds.
Heat oil in a pan and saute the red chilies on low heat till they change the colour and become crisp.Remove the chilies from the pan and keep aside.
Now add the chopped ginger in the pan and saute for 3-4 minutes on medium heat ,remove from the pan.
Now add the urad daal, chana daal, Fenugreek seeds, Mustard seeds and curry leaves in the pan and saute till the urad daal change the colour and become golden. (add
little oil if needed while roasting)
Remove the pan from the flame and mix all the roasted ingredients and let it come to room temperature,
Add all the ingredients, Jaggary , tamarind pulp and salt in the mixer jar and grind to make a fine thick pulp.
Take out the prepared chutney and keep aside.
Heat 2 tsp oil in a pan and add 1/2 tsp mustard seeds,asafoetida and few curry leaves and when mustard start crackling add the prepared chutney in it and saute for a minute.
Let it cool down completely and then fill it in a clean jar.
Serve this chutney as a accompaniment with Idli, dosa, rice ,paratha or any snack of your choice.
Stays well for 3-4 days at room temperature and 15 days in the refrigerator.
Quantity of red chilies, jaggary and tamarind can be slightly adjusted as per your taste preference.