Ginger Chutney recipe with step by step pictures– Allam pachadi is a condiment from the South Indian cuisine. Allam means ginger and pachadi means chutney. Therefore ginger chutney is chutney with the sharpness of ginger which is well balanced with the sweetness of jaggery and onions, tanginess of tamarind, flavors of other spices, and nuttiness of lentils. Chutneys are all about balancing the flavors. The chutney can be customized as per liking. This recipe gives a mildly spices chutney with subtle flavors. You can make it spicier by adding more chilies and so on. It is perfectly served with the South Indian dishes such as idli, dosa, uttapam, etc.
Ginger: Make sure to use fresh and tender ginger. It has fewer fibers and grinds well. It is very important to wash it and peel it properly.
Chana dal and urad dal: These dals are common and inevitable in the South India tadkas. However in the ginger chutney recipe, these dals have been used as the ingredients. The same are cooked and ground along with the other ingredients.
Jaggery and tamarind: These two ingredients add good contrasts to the chutney. The quantity of these ingredients can be adjusted as per taste.
Tempering: You can further temper the chutney with oil, curry leaves, mustard seeds, etc.
Other ingredients: Other than these, onions, chilies and salt are also used.
Tomato chutney, onion chutney, coconut chutney, peanut chutney, etc. are the other chutneys that can pep up your South Indian meals in no time at all. There are different coconut chutney recipes. Coconut chutney for idli, coconut chutney for fasts, also try coconut chutney without fresh coconut.
Serve allam pachdi with idli along with sambar for a weekday lunch.
1.This recipe makes 1/3 cup of ginger chutney (approximately).
2.In a pan heat 2 tsp of oil. Add in 2 tbsp of chana dal and 1 tbsp of urad dal.
3.Cook till the dals become light golden.
4.Next add in 1 onion.
5.Cook it till the onion becomes translucent.
6.Next add in 2 red chilies.
7.Cook for a minute.
8.Transfer to a blender.
9.Add in 1 tbsp of tamarind pulp.
10.Followed by 1 tbsp of jaggery powder.
11.Add in salt to taste.
12.Add 1-2 tbsp of water, just as much is required to blend it.
13.Blend it to a smooth chutney.
14.Serve it. Bon Appetite!
PREP TIME 5 minutes
COOK TIME 5 minutes
TOTAL TIME 10 minutes
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