ginger chutney

Ginger Chutney | Allam Pachadi | Ginger Chutney Recipe

Ginger Chutney

Ginger Chutney recipe with step by step picturesAllam 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 Chutney – Ingredients Required

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.

Recipes similar to ginger chutney recipe

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.

How to serve Ginger Chutney?

Serve allam pachdi with idli  along with sambar for a weekday lunch.

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Ginger Chutney

1.This recipe makes 1/3 cup of ginger chutney (approximately).

ginger chutney

2.In a pan heat 2 tsp of oil. Add in 2 tbsp of chana dal and 1 tbsp of urad dal.

ginger chutney

3.Cook till the dals become light golden.

ginger chutney

4.Next add in 1 onion.

ginger chutney

5.Cook it till the onion becomes translucent.

ginger chutney

6.Next add in 2 red chilies.

ginger chutney

7.Cook for a minute.

ginger chutney

8.Transfer to a blender.

ginger chutney

9.Add in 1 tbsp of tamarind pulp.

ginger chutney

10.Followed by 1 tbsp of jaggery powder.

ginger chutney

11.Add in salt to taste.

ginger chutney

12.Add 1-2 tbsp of water, just as much is required to blend it.

ginger chutney

13.Blend it to a smooth chutney.

ginger chutney

14.Serve it. Bon Appetite!

ginger chutney

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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