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Ginger Chutney Recipe
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Ginger Chutney Recipe | Allam Pachadi
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Ginger Chutney Recipe | Allam Pachadi is one of thehealthy and spicy chutney recipes which suit perfectly with South Indianbreakfast recipes.

Course: Chutney
Cuisine: Andhra
Keyword: Ginger Chutney Recipe
Servings: 1 Small Jar
Calories: 160 kcal
Author: Uppada Lakshmi
Ingredients
  • Ginger – 100 gms.
  • Oil – 8 tbsp.
  • Moong dal – 1 tbsp.
  • Chana dal – 1 tbsp.
  • Cumin seeds – 1 tbsp.
  • Fenugreek seeds – ¾ tbsp.
  • Coriander seeds – 1 tbsp.
  • Dry red chillies – 80 gms.
  • Jaggery – 100 gms.
  • Thick Tamarind pulp – 3 tbsp.
  • Garlic – 13 No.
  • Salt – 2 tbsp.
  • Water – required quantity.
  • Mustard seeds – ½ tbsp.
  • Curry leaves – 2 tbsp.
Instructions
  1. Remove the skin of ginger and cut it into small pieces. Keep aside so that moisture evaporates.
  2. Put oil in a pan and add fenugreek seeds, moong dal, coriander seeds, jeera and chana dal.
  3. Based on the spiciness we need to put 50-80 grams of dry red chillies and ginger pieces.
  4. Fry all the spices on low flame and transfer to another plate. Let them cool.
  5. Meanwhile, prepare tamarind paste. Extract tamarind pulp and boil to make a thick paste.
  6. Once spices are cooled, transfer them to a mixer grinder, put tamarind pulp. I have used already prepared tamarind pulp.
  7. Add a generous quantity of garlic cloves, jaggery and salt.
  8. Grind all ingredients to make a soft paste. If needed add little boiled water to enhance the shelf life of the chutney.
  9. Transfer Allam Pachadi with a dry spoon and keep aside.
  10. Heat oil in a pan and add fenugreek seeds, mustard seeds, dry red chillies and curry leaves.
  11. Fry spices till curry leaves turn crisp and season over ginger chutney recipe.

Recipe Video