Ginger Chutney recipe | allam chutney | allam pachadi | how to make ginger chutney

Author: Hebbar’s Kitchen
Recipe type: chutney
Cuisine: south indian
Serves: 1 bowl
small ball sized tamarind
¼ cup hot water
2 tbsp oil
1½ tbsp chana dal / bengal gram
1 tbsp urad dal / split black lentils
¼ tsp mustard seeds / rai
¼ tsp methi / fenugreek seeds
4-7 kashmiri red chilli, dried
handful of curry leaves / kadi patta
¼ cup ginger / adrak, peeled & chopped
2 tsp jaggery / gud
salt to taste
for tempering:
1 tsp oil
½ tsp mustard seeds / rai
few curry leaves / kadi patta
Instructions ( 1 cup =255 ml)
firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
further, in a thick bottomed pan heat oil.
add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.
roast for a minute on low flame.
additionally add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.
continue to saute on low flame till the raw smell from ginger disappears.
transfer the mixture to the blender.
add in jaggery, salt and tamarind pulp.
blend to smooth paste adding more water if required.
further for tempering, heat oil in a small kadai.
add in mustard seeds and curry leaves.
allow to splutter.
and transfer the tempering over prepared ginger chutney.
finally, serve ginger chutney along with idli or dosa.


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