1 July, 2016
Ginger Chutney (spicy, tangy and sweet)
Date – 30.6.2016
Related recipe –
Moong Dal Dosa Or Moong Dal Pesarattu
Famous Andhra style ginger chutney or allam pachhadi goes well with pesarattu, dosa or idli. Even you can eat it with plain rice too. You can refrigerate it for more than 15 days. It is very tasty, easy to prepare and healthy chutney.
Andra is known for its spicy flavors and yes this chutney is spicy but at the same tangy and sweet too because I have added jaggery and tamarind to this chutney. So let’s see how to make this super yummy chutney.
Preparation Time – 3-4 mins
Cooking time – 10 mins
Recipe type – Chutney
Serve – 4-5
Measurement cup used 1 cup = 240 ml
Ginger – 1 ½ tbsp (chopped)
Jaggery/ gur – 2 tbsp (grated) or as per taste
Whole red chili – 10-12
Urad dal – 1 tbsp
Curry leaves – 2 stem
Tamarind – One big lemon sized (soak in warm water for 10 mins and take out the pulp)
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Methi / fenugreek seeds – 1/8 tsp
Asafetida / hing – ¼ tsp
Oil – 2 tbsp (better use gingelly oil)
Salt to taste
In a pan heat oil, add methi seeds wait for few seconds then add mustard and cumin seeds. Let them crackle nicely.
Now simmer the flame and add whole red chili, fry for 2-3 seconds.
Then add urad dal, stir, add curry leaves. stir till urad dal turns light brown in color. be insure that urad dal shouldn’t turn dark brown.
Add chopped ginger and hing, stir for 3-4 and turn off the flame.
Transfer fried ingredients to the small blender. Add tamarind pulp, jaggery and salt.
Blend them to make chutney.
Now ginger chutney is ready. Serve this chutney with peserattu, dosa, idli or plain rice
In Short ;
Take a big lemon sized tamarind
Soak it in warm water for 10 minutes
Take out the pulp
These are the ingredients for making ginger chutney
Heat oil , add methi seeds wait for few seconds then add mustard and cumin, let them crackle
Now simmer the flame then add red chilly, fry for few second
Add urad dal, fry for few seconds and add curry leaves, fry till dal turn light brown
Add chopped ginger and asafoetida, fry for few seconds
turn off the flame
Take this fried ingridients in a small blender, add salt, jaggery and tamarind pulp
Blend it and chutney is ready
Serve with pesarattu,idli, dosa or rice