Ginger Chutney
Also fondly known as Allam Pachhadi in Telugu, Ginger Chutney is a traditional recipe from Andhra Pradesh. This recipe is quite easy to make, and does not require many ingredients. Since ginger (adrak) has an overpowering taste which can be bitter, I have used urad dal along with other spices to ensure a pleasant taste. Chana dal gives a nice volume to the chutney, contributing towards its thick consistency. Coriander seeds (sabut dhaniya) and cumin seeds (jeera) impart the chutney with a wonderful aroma. I have used tamarind pulp (imli ka ras) here to add tanginess. Ginger Chutney does not require tempering or the use of water. The x-factor of this salivating chutney is that it can be stored for 2-3 days at room temperature, and up to almost a week when kept refrigerated. This property makes it ideal to carry it for travel or to take to picnics. Ginger Chutney can be served with the classic pesarattu , idli and uttapam. Be prepared to be mind blown with this powerhouse of flavours.
We have also uploaded the recipes of Moongfali ki chutney, Dry Lahsun ki Chutney, Nariyel Ki chutney.
How to make Ginger Chutney
Ingredients |
|
| Ginger (adrakh), chopped | ½ cup |
| Chana Dal | 2 table spoon |
| Urad Dal | 2 table spoon |
| Coriander seeds (sabut dhaniya) | 2 table spoon |
| Cumin seeds (jeera) | 1 tea spoon |
| Red chilli powder (lal mirch) | ½ tea spoon |
| Tamarind pulp (imli ka ras ) | 1 table spoon |
| Jiggery (gud) | 1 table spoon |
| Salt | to taste |
Method
- 1. Heat oil in a pan and fry ginger till brown and keep aside.
- 2. Roast urad dal, chana dal, coriander seeds, and cumin seeds in a pan and let them cool.
- 3. Once cooled mix them with fried ginger and add red chilli and salt and grind them to a smooth paste.
- 4. Now add tamarind pulp and jiggery and mix well.
- 5. Serve this chutney with Idly / Utpam
- Recipe Type : Chutney, Vegetarian
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