Ginger chutney

GINGER CHUTNEY / ALLAM PACHADI

INGREDIENTS

  • Peeled and chopped ginger pieces – ¼ cup
  • Red chilli – 4 or 5 or as per taste
  • Urad dal – 2 tbsp [ wipe it with a cloth ]
  • Tamarind – a big piece
  • Jaggery – 1 ½ or 2 tbsp.
  • Oil – 2 tbsp
  • Curry leaves – a sprig [optional ]
  • Mustard seeds – ½ tsp

ginger chutney

METHOD

Heat 1 tbsp oil ,add the urad dal and fry till light golden .[ don’t burn it ]

Add ginger and fry till nicely browned .

Add red chill and fry .

Off the flame and add the asafoetida + jaggery + tamaraind + salt , give a nice mix .

Allow it to cool and transfer the mixture to a mixie jar .

Grind it first without water .

Then add water and grind into fine paste .

Heat 1 more tbsp. of oil ,add mustard seend and let it crackle .

Add the chutney ,mix well and off the flame immediately .[ you don’t have to cook ]

Serve with idli /dosa /rice .Goes well with pesarattu dosa [ moong dal dosa]

NOTES

  1. Can be refrigerated and used .
  2. This recipe asks for more oil ,I have reduced it .You can reduce it further more.
  3. Be generous with tamarind and jaggery – both these ingredients enhances the flavor.
  4. U can soak the tamarind in hot water ,extract the juice and add it while grinding .
  5. While tempering also u can add urad dal / red chilli / curry leaves .
  6. In Andhra some add coriander seeds or even fenugreek seeds .
  7. Instead of 2 tbsp urad dal ,u can take 1 tbsp urad dal + 1 tbsp chana dal .

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