Ginger Chutney was very new to me until a reader requested for the recipe.This ginger chutney is very popular in Andhra called as Allam Pachadi and served with Pesarattu.I made this chutney for breakfast to accompany with idli but I enjoyed the leftover with rice for lunch too.As we know andhra recipes are super spicy, this one is no exception to it.... I loved the mixture of tangy sweet and spicy taste in this chutney.
Ginger Chutney Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Ginger - 1/4 cup chopped
Dry Red Chillies - 4 small
Garlic - 2 chopped finely
Urad Dal - 1 tbsp
Channa Dal - 1.5 tbsp
Tamarind - 1/2 tsp
Jaggery - 2 tsp
Oil - 1 tsp
Salt - to taste
To temper:
Oil - 2 tspMustard seeds - 1/2 tsp
Curry Leaves - a small sprig
Method:
- Wash the ginger,peel off the skin and chop it roughly into pieces,Set aside.Heat a pan with oil add red chillies,garlic and saute for few mins till garlic turns golden brown.Set aside.Now in the same pan add dals and saute till golden brown.
- Add heat 1/2 tsp oil, then add ginger and saute till nicely browned set aside.Now get ready with tamarind and jaggery.
- Transfer all the ingredients to your mixer and cool down completely.Then grind it coarsely.Add water and required salt.
- Grind it to a fine paste.Transfer to a bowl and start with tempering.Heat oil in a pan add mustard seeds,curry leaves and let it crackle.Transfer the tempering to the chutney.
My Notes:
- You can even saute onion tomato and add it but shelf life will be less.
- This chutney keeps well for 2 days in room temperature itself when refrigerated it will extend upto a week.
- Add water little by little and add only required else the chutney will become watery.
- After the tempering is done, you can even add the chutney and saute for 2mins and then switch off, this extends the shelf life more.
