ginger chutney recipe | allam chutney recipe | allam pachadi recipe

9

ginger chutney recipe | allam chutney recipe | allam pachadi recipe with detailed photo and video recipe. basically a sauce or dip prepared and flavoured by ginger, jaggery, tamarind and pulses like chana dal and urad dal with other spices. it is typically served with idli and dosa. and is traditionally prepared in andhra cuisine or south indian cuisine.
ginger chutney recipeginger chutney recipe | allam chutney recipe | allam pachadi recipe with step by step photo and video recipe. this chutney is a combination of flavours and taste which has a strong ginger flavour with sweet, tangy and also spiciness. this ginger pickle is popularly served with breakfast recipes in andhra cuisine and can be easily stored for 2-3 months in dry container.

i learned this recipe from my mom, even though i am not huge fan of allam chutney recipe. my mother, she is big fan of telugu cuisine and she got the taste to it during her brief stay in guntur, andhra pradesh. even after she moved back to udupi, she frequently prepares allam pachadi recipe and serves it with idli. however i always disliked the strong ginger taste from it and i use to fall back to my favourite coconut chutney. but these days, i have started to like the ginger chutney recipe especially when served with pesarttu dosa and upma. i should admit it the combination of these 3 are amazing.

allam chutney recipe

while the preparation of ginger chutney recipe is extremely simple, few tips and considerations for a perfect one. firstly, adding 7-9 red chilies may sound a lot of spiciness. but with the combination of tamarind and jaggery the spice level decreases and neutralizes. secondly, i have not added onions to this chutney, but even sautéed onions are added while grounding. lastly, the chutney should survive for about 2-3 days in room temperature. however it can be further extended by storing in a air tight container in refrigerator.

finally, i would like to highlight my other chutney recipes collection with this post. this mainly includes, hotel style chutney, tamarind chutney, tomato thokku, pudina chutney, tomato chutney, potlakaya chutney and garlic chutney. in addition do visit my other recipes collection from my blog like,

ginger chutney or allam chutney video recipe

recipe card for allam chutney or allam pachadi:

5.0 from 1 reviews
ginger chutney recipe | allam chutney recipe | allam pachadi recipe
 
Prep time
Cook time
Total time
 
easy ginger chutney recipe | allam chutney recipe | allam pachadi recipe
Author:
Recipe type: chutney
Cuisine: south indian
Serves: 1 bowl
Ingredients
  • small ball sized tamarind
  • ¼ cup hot water
  • 2 tbsp oil
  • 1½ tbsp chana dal / bengal gram
  • 1 tbsp urad dal / split black lentils
  • ¼ tsp mustard seeds / rai
  • ¼ tsp methi / fenugreek seeds
  • 4-7 kashmiri red chilli, dried
  • handful of curry leaves / kadi patta
  • ¼ cup ginger / adrak, peeled & chopped
  • 2 tsp jaggery / gud
  • salt to taste
for tempering:
  • 1 tsp oil
  • ½ tsp mustard seeds / rai
  • few curry leaves / kadi patta
Instructions ( 1 cup =255 ml)
  1. firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
  2. further, in a thick bottomed pan heat oil.
  3. add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.
  4. roast for a minute on low flame.
  5. additionally add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.
  6. continue to saute on low flame till the raw smell from ginger disappears.
  7. transfer the mixture to the blender.
  8. add in jaggery, salt and tamarind pulp.
  9. blend to smooth paste adding more water if required.
  10. further for tempering, heat oil in a small kadai.
  11. add in mustard seeds and curry leaves.
  12. allow to splutter.
  13. and transfer the tempering over prepared ginger chutney.
  14. finally, serve ginger chutney along with idli or dosa.


how to make ginger chutney with step by step photo:

  1. firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
    ginger chutney recipe
  2. further, in a thick bottomed pan heat oil.
    ginger chutney recipe
  3. add  1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.
    ginger chutney recipe
  4. roast for a minute on low flame.
    ginger chutney recipe
  5. additionally add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.
    ginger chutney recipe
  6. continue to saute on low flame till the raw smell from ginger disappears.
    allam chutney recipe
  7. transfer the mixture to the blender.
    allam chutney recipe
  8. add in jaggery, salt and tamarind pulp.
    allam chutney recipe
  9. blend to smooth paste adding more water if required.
    allam chutney recipe
  10. further for tempering, heat oil in a small kadai.
    allam pachadi recipe
  11. add in mustard seeds and curry leaves.
    allam pachadi recipe
  12. allow to splutter.
    allam pachadi recipe
  13. and transfer the tempering over prepared ginger chutney.
    allam pachadi recipe
  14. finally, serve ginger chutney along with idli or dosa.
    allam chutney recipe


notes:

  • firstly, in crease the amount of red chilli to make it more spicy and tasty.
  • also roast ginger separately if preparing in large quantity and avoiding burning of dal.
  • additionally, make sure to peel the skin of ginger before using to prepare allam chutney.
  • finally, allam chutney / ginger chutney stays good for a 2 months when refrigerated.

RELATED ARTICLES


SUBSCRIBE TO OUR RECIPES

Get the latest recipes right in your inbox!!

SHARE
Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

9 COMMENTS

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: