Also fondly known as Allam Pachhadi in Telugu, Ginger Chutney is a traditional recipe from Andhra Pradesh. This recipe is quite easy to make, and does not require many ingredients. Since ginger (adrak) has an overpowering taste which can be bitter, I have used urad dal along with other spices to ensure a pleasant taste. Chana dal gives a nice volume to the chutney, contributing towards its thick consistency. Coriander seeds (sabut dhaniya) and cumin seeds (jeera) impart the chutney with a wonderful aroma. I have used tamarind pulp (imli ka ras) here to add tanginess. Ginger Chutney does not require tempering or the use of water. The x-factor of this salivating chutney is that it can be stored for 2-3 days at room temperature, and up to almost a week when kept refrigerated. This property makes it ideal to carry it for travel or to take to picnics. Ginger Chutney can be served with the classic pesarattu , idli and uttapam. Be prepared to be mind blown with this powerhouse of flavours.
How to make Ginger Chutney
|Ginger (adrakh), chopped||½ cup|
|Chana Dal||2 table spoon|
|Urad Dal||2 table spoon|
|Coriander seeds (sabut dhaniya)||2 table spoon|
|Cumin seeds (jeera)||1 tea spoon|
|Red chilli powder (lal mirch)||½ tea spoon|
|Tamarind pulp (imli ka ras )||1 table spoon|
|Jiggery (gud)||1 table spoon|
- 1. Heat oil in a pan and fry ginger till brown and keep aside.
- 2. Roast urad dal, chana dal, coriander seeds, and cumin seeds in a pan and let them cool.
- 3. Once cooled mix them with fried ginger and add red chilli and salt and grind them to a smooth paste.
- 4. Now add tamarind pulp and jiggery and mix well.
- 5. Serve this chutney with Idly / Utpam