Ginger Chutney Recipe | Allam Pachadi
Ginger Chutney Recipe | Allam Pachadi is one of the healthy and spicy chutney recipes which suit perfectly with South Indian breakfast recipes. Learn how to make a ginger chutney recipe with step by step image instructions along with tips and a video.
The quantity of jaggery, tamarind pulp and dry red chillies decide the taste of our recipe. Usually, ginger is a pungent ingredient that cannot be taken directly or in large quantities. Tamarind and jaggery help in lowering or balancing their pungent flavor.
Allam pachadi can be made in two variants one is instant chutney which is prepared in many tiffin centers, restaurants and hotels. Served with idli and dosa recipes. In south India, Pesarattu recipe cannot be fulfilled without this chutney.
Ginger is one of the ingredients which are used in many recipes. Because of its amazing healing and other medical properties, I recommend using ginger chutney to your breakfast as part of your healthy diet.
Apart from all the above Ginger Chutney Recipe can be preserved for 2-3 months when stored in an airtight container without any preservatives. As this recipe is very simple to prepare, we find this recipe in almost all restaurants in South India, especially in the Andhra region.
When you have stomach upset or cold we can use this chutney between two loaves of bread and have a sandwich.
Tips to make the perfect Ginger Chutney Recipe:
- Fresh and non-fibrous ginger will give you a soft paste.
- Try to obtain all spices of good quality for good taste.
- Based on the quality of red chillies we add color and spiciness varies.
- If you are making fresh tamarind pulp then boil tamarind pulp to get thick paste or else there is a tendency of spoiling our chutney in few days.
- When grinding we make use of water, use only boiled and cooled water to increase shelf life.
- Above both points apply when you want to save this recipe for 3 months, if you want to use it instantly we can use normal tap water.
- If using salted jaggery then adjust salt quantity as per your taste.
- Fry curry leaves till they turn crisp and then add season over allam pachadi.
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Ginger Chutney Recipe | Allam Pachadi
Ginger Chutney Recipe | Allam Pachadi is one of thehealthy and spicy chutney recipes which suit perfectly with South Indianbreakfast recipes.
Ingredients
- Ginger – 100 gms.
- Oil – 8 tbsp.
- Moong dal – 1 tbsp.
- Chana dal – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Fenugreek seeds – ¾ tbsp.
- Coriander seeds – 1 tbsp.
- Dry red chillies – 80 gms.
- Jaggery – 100 gms.
- Thick Tamarind pulp – 3 tbsp.
- Garlic – 13 No.
- Salt – 2 tbsp.
- Water – required quantity.
- Mustard seeds – ½ tbsp.
- Curry leaves – 2 tbsp.
Instructions
- Remove the skin of ginger and cut it into small pieces. Keep aside so that moisture evaporates.
- Put oil in a pan and add fenugreek seeds, moong dal, coriander seeds, jeera and chana dal.
- Based on the spiciness we need to put 50-80 grams of dry red chillies and ginger pieces.
- Fry all the spices on low flame and transfer to another plate. Let them cool.
- Meanwhile, prepare tamarind paste. Extract tamarind pulp and boil to make a thick paste.
- Once spices are cooled, transfer them to a mixer grinder, put tamarind pulp. I have used already prepared tamarind pulp.
- Add a generous quantity of garlic cloves, jaggery and salt.
- Grind all ingredients to make a soft paste. If needed add little boiled water to enhance the shelf life of the chutney.
- Transfer Allam Pachadi with a dry spoon and keep aside.
- Heat oil in a pan and add fenugreek seeds, mustard seeds, dry red chillies and curry leaves.
- Fry spices till curry leaves turn crisp and season over ginger chutney recipe.
Recipe Video
How to make Ginger Chutney Recipe:
1. Heat 4 tbsp. oil in a pan and add moong dal, chana dal and cumin seeds.
2. Add ½ tbsp. fenugreek seeds, coriander seeds, dry red chillies (change quantity based on the spiciness you eat) and finely sliced ginger pieces.
3. Off the flame once roasting is done and keep aside. When cooled transfer all the spices to a mixer grinder.
4. Add Jaggery, a thick paste of tamarind pulp, garlic cloves and salt.
5. Grind for one round and add required water(boiled and cooled) and continue to grind till we get a soft and thick paste.
6. Transfer Allam Pachadi to a serving bowl and keep aside till we prepare the seasoning.
7. Add 4tbsp. Oil in the same pan and mustard seeds, ¼ tbsp. fenugreek seeds and add 2 No. Dry red chillies.
8. Put curry leaves, saute and season over ginger chutney recipe.
