Ginger Chutney
Ginger Chutney is a tangy, flavourful side dish made by grinding dal with ginger and blend with tempered spices. Ginger Chutney also called Allam Pachadi is a great side for Pesarattu, Idli, Dosa, Uttappam. Ginger Chutney is simple & quick to make with the available ingredients at home.
Servings4
Ingredients
- 1/2 cup ginger skin peeled, rinsed and chopped
- 10 pieces kashmiri red chillies
- 4 pieces garlic chopped finely
- 1 tablespoon urad dal
- 1 tablespoon chana dal
- 1 tablespoon tamarind
- 1 teaspoon jaggery
- 2 teaspoon oil
- salt to taste
TO TEMPER:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- a small sprig curry leaves
- a pinch hing
Instructions
- Take 1 tablespoon tamarind in a bowl. Add little hot water to it. Set aside for 10-15 mins.
- Then crush with hands and set aside.
- Peel the skin from ginger rinse well then cut into small piecs.To a kadai add 1 tablespoon oil add 1/2 cup ginger(chopped) and 4 pieces garlic.
- Saute in low flame for 2-3 minutes.
- Transfer to a plate and set aside.
- Now to the same kadai add 1 tablespoon whole urad dal, 1 tablespoon chana dal.
- Roast until golden.
- Now add 10 pieces red chillies.
- Roast until red chillies are roasted well and by then dals would have turned golden brown. Switch off.
- Now transfer to a plate and set aside.
- Cool the roasted items completely.
- Transfer it to a mixer jar.
- Add tamarind pulp, discard the fiber if any.
- Add salt to taste and 1 heaped teaspoon jaggery powder.
- Add little water and grind it to chutney consistency.
- Rinse mixer with little water and add it to adjust consistency of the chutney.
- Mix it well. Set aside.
- For tadka : Heat 2 teaspoon oil - add 1 teaspoon mustard seeds let it crackle, then add few curry leaves and a pinch of hing.
- Transfer tadka to chutney.
- Mix well and ginger chutney is ready.
Video
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 up to 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 sauté for 2mins and then switch off, this extends the shelf life more.
Nutrition Facts
Ginger Chutney
Amount Per Serving (75 g)
Calories 190
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 11mg0%
Potassium 365mg10%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 10g11%
Protein 6g12%
Vitamin A 858IU17%
Vitamin C 131mg159%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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