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
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!