Ginger chutney | Allam pachadi

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Ginger pachadi recipe

Ginger is good for digestion. Generally, ginger chutney is paired with Andhra-style pesarattu. Moong bean might cause gastric problems so ginger chutney is usually paired with it. Tamarind, red chillies, jaggery, and other spices balance the pungency of ginger. This ginger chutney | Allam pachadi has a sweet-sour-spicy taste. It also goes very well as a side dish with idli, dosa, adai, Dibba roti, etc. In our home, we even like to mix it with rice like thogayal, and also tastes best with curd rice/ semiya bagala bath.

What type of ginger should I use for allam chutney?

Allam pachadi tastes best with fresh and tender ginger. Always avoid ginger which is fibrous, Ripe, or mature as it can make the chutney taste bitter.

Why ginger shouldn’t be sauteed a long time?

For Allam chutney, ginger should be sauteed for less time. Overcooking the ginger will make the chutney bitter. Avoid browning the ginger

Do I need this much jaggery for the Allam chutney?

The sweetness from jaggery balances out the pungent flavor of ginger. I would highly recommend the specified quality for the best taste. If you want to cut the sweetener add 1 tbsp but not less. Palm sugar or coconut sugar or brown sugar or unrefined cane sugar or regular sugar can also be used

The shelf life of ginger chutney?

Chutney stays good for 2-3 days at room temperature but stays longer in the fridge. If you use an airtight container and use a fresh clean spoon it stays good for around 5 days in the fridge.

Is tempering a must for allam chutney?

You can skip tempering. I personally like the flavor of the tempering hence I always do for all my chutneys except white thenga chutney

Which oil should I use for allam chutney?

I generally use sesame oil for tamarind-based recipes. You can use peanut oil or any neutral-tasting oil.

Ginger pachadi for winter

During monsoon and winter, it is good to consume allam chutney as it keeps the body warm.

  Chutney recipes in TMF

Idli | dosai varieties in TMF  

Other Thogayal recipes 

Ginger chutney

Vegan andhra style south indian chutney variety

5 from 3 votes

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Ingredients

• 40 grams 1/4 cup heaped Ginger
• 10 grams Tamarind
• 4 tbsp Hot water
• 2 tsp sesame Oil
• 1 + 1/2 tbsp chana dal
• 1/4 tsp cumin seeds
• 1 tbsp urad dal
• 1/8 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 3 Andhra red Chilli
• Curry leaves few 5 or 6
• 2 tbsp Jaggery or brown sugar
• salt to taste

To temper

• 1 tbsp sesame oil
• ½ tsp mustard seeds
• few curry leaves

Instructions

• Soak  tamarind in 1/4 cup of hot water for at least 10 minutes or till we grind the chutney
• In a heavy-bottomed pan add oil and let the oil turn warm
• Add chana dal,  urad dal, mustard seeds, and fenugreek seeds and roast in medium flame
• After mixing well add red chilli and evenly roast
• Once the dal starts changing color add curry leaves and cumin seeds and saute
• Cook till the dal turns golden brown
• Turn down the flame to low and add chopped ginger and saute for 30 seconds and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let all the ingredients sit in the hot pan until they all cool down to room temperature
• After everything is cool transfer the mixture to the blender
• Add in 1 tbsp of jaggery, salt, and 1/2 quantity of tamarind pulp.
• Blend to smooth chutney,  add remaining tamarind  pulp and 1 tbsp of jaggery and grind again
• Further for tempering, heat oil in a tadka pan
• Once when oil is hot add in mustard seeds and curry leaves; let them splutter
• Finally, transfer the tempering over prepared allam pachadi and serve

Video

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Notes

1. Add extra water if required
2. You can halve or double the recipe according to your desired quantity
3. Always avoid cooking ginger for a long time
4. Adjust red chilli according to your taste
5. Sesame oil goes well for ginger chutney a preferably use it
6. Chutney tastes the best the next day

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Ingredients 

 40 grams (1/4 cup heaped) Ginger

10 grams Tamarind

4 tbsp Hot water

2 tsp sesame Oil

1 + ½ tbsp chana dal

1 tbsp urad dal

1/8 tsp mustard seeds

1/4 tsp fenugreek seeds

Andhra red Chilli –  3

1/4 tsp cumin seeds

Curry leaves few (5 or 6)

2 tbsp Jaggery or brown sugar

salt to taste

To temper:

1 tbsp sesame oil

½ tsp mustard seeds

few curry leaves

How to make inji chutney  with step-by-step pictures

• Soak  tamarind in 1/4 cup of hot water for at least 10 minutes or till we grind the chutney

• In a heavy-bottomed pan add oil and let the oil turn warm

• Add chana dal,  urad dal, mustard seeds, and fenugreek seeds and roast in medium flame

• After mixing well add red chilli and evenly roast

• Once the dal starts changing color add curry leaves and cumin seeds and saute
• Cook till the dal turns golden brown

• Turn down the flame to low and add chopped ginger and saute for 30 seconds and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let all the ingredients  sit in the hot pan  until they all cool down to room temperature

• After everything is cool transfer the mixture to the blender

• Add in 1 tbsp of jaggery, salt, and 1/2 quantity of tamarind pulp.

• Blend to smooth chutney,  add remaining tamarind  pulp and 1 tbsp of jaggery and grind again

• Further for tempering, heat oil in a tadka pan
• Once when oil is hot add in mustard seeds and curry leaves; let them splutter

• Finally, transfer the tempering over prepared allam pachadi and serve