ginger chutney, Allam pachadi, Allam chutney, Andhra allam pachadi, Andhra style ginger chutney, South Indian chutney variety, chutney recipes, instant ginger chutney, ginger chutney recipe, allam chutney recipe, allam pachadi recipe, inji thogayal, inji thuvaiyal, inji chutney recipe with step-by-step pictures and video recipe. Check out the ginger chutney recipe and if you like the video pls SUBSCRIBE to my channel.
ginger chutney recipe Allam pachadi, Allam chutney, Andhra style ginger chutney, South Indian chutney variety, chutney recipes, instant ginger thogayal, ginger chutney recipe, allam chutney recipe, allam pachadi recipe, inji thogayal, inji thuvaiyal, inji chutney recipe, Easy ginger pachadi recipe is a tasty side for pesarattu / Adai varieties, curd rice. Allam chutney is a popular chutney variety from Andhra. Allam means ginger in Telugu & chutney is a condiment. Andhra-style vegan chutney recipe is slightly sweet, tangy, spicy & hot.
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 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 tablespoon 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.
Other Thogayal recipes
Ingredients
- 40 grams 1/4 cup heaped Ginger
- 10 grams Tamarind
- 4 tablespoon Hot water
- 2 teaspoon sesame Oil
- 1 + 1/2 tablespoon chana dal
- 1/4 teaspoon cumin seeds
- 1 tablespoon urad dal
- 1/8 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 3 Andhra red Chilli
- Curry leaves few 5 or 6
- 2 tablespoon Jaggery or brown sugar
- salt to taste
To temper
- 1 tablespoon sesame oil
- ½ teaspoon 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 tablespoon of jaggery, salt, and 1/2 quantity of tamarind pulp.
- Blend to smooth chutney, add remaining tamarind pulp and 1 tablespoon 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
Notes
- Add extra water if required
- You can halve or double the recipe according to your desired quantity
- Always avoid cooking ginger for a long time
- Adjust red chilli according to your taste
- Sesame oil goes well for ginger chutney a preferably use it
- Chutney tastes the best the next day
Ingredients
40 grams (1/4 cup heaped) Ginger
10 grams Tamarind
4 tablespoon Hot water
2 teaspoon sesame Oil
1 + ½ tablespoon chana dal
1 tablespoon urad dal
1/8 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
Andhra red Chilli - 3
1/4 teaspoon cumin seeds
Curry leaves few (5 or 6)
2 tablespoon Jaggery or brown sugar
salt to taste
To temper:
1 tablespoon sesame oil
½ teaspoon 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 tablespoon of jaggery, salt, and 1/2 quantity of tamarind pulp.
- Blend to smooth chutney, add remaining tamarind pulp and 1 tablespoon 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
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