Saturday, November 29, 2014

Ginger Chutney Recipe - Andhra Allam Pachadi Recipe

Ginger Chutney Recipe
Ginger Chutney was very new to me until a reader requested for the recipe.This ginger chutney is  very popular in Andhra called as Allam Pachadi and served with Pesarattu.I made this chutney for breakfast to accompany with idli but I enjoyed the leftover with rice for lunch too.As we know andhra recipes are super spicy, this one is no exception to it.... I loved the mixture of tangy sweet and spicy taste in this chutney.

Ginger Chutney Recipe

Ginger Chutney Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Ginger - 1/4 cup chopped
Dry Red Chillies - 4 small
Garlic - 2 chopped finely
Urad Dal - 1 tbsp
Channa Dal - 1.5 tbsp
Tamarind - 1/2 tsp
Jaggery - 2 tsp
Oil - 1 tsp
Salt - to taste

To temper:

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - a small sprig

Method:

  1. Wash the ginger,peel off the skin and chop it roughly into pieces,Set aside.Heat a pan with oil add red chillies,garlic and saute for few mins till garlic turns golden brown.Set aside.Now in the same pan add dals and saute till golden brown.
    How to make ginger chutney - Step1
  2. Add heat 1/2 tsp oil, then add ginger and saute till nicely browned set aside.Now get ready with tamarind and jaggery.How to make ginger chutney - Step2
  3. Transfer all the ingredients to your mixer and cool down completely.Then grind it coarsely.Add water and required salt.
    How to make ginger chutney - Step3
  4. Grind it to a fine paste.Transfer to a bowl and start with tempering.Heat oil in a pan add mustard seeds,curry leaves and let it crackle.Transfer the tempering to the chutney.How to make ginger chutney - Step4
Serve with hot idlis.Ginger Chutney Recipe

My Notes:

  • You can even saute onion tomato and add it but shelf life will be less.
  • This chutney keeps well for 2 days in room temperature itself when refrigerated it will extend upto a week.
  • Add water little by little and add only required else the chutney will become watery.
  • After the tempering is done, you can even add the chutney and saute for 2mins and then switch off, this extends the shelf life more.
Ginger Chutney Recipe


Written by: SHARMILEE J

5 comments:

  1. that plate of idlies and gimger chutney looks delectable. yumm!

    ReplyDelete
  2. Actually allam pachadi is d apt combination for pesarattu upma!...dats how its served in andhra....

    ReplyDelete
  3. yum yum yummy!! love to finish the entire bowl...

    ReplyDelete
  4. Great recipe. Thanks so much for posting your recipes. happycookerz.com

    ReplyDelete


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