Ginger Chuteny or Allam Pachadi is Andhra Pradesh cuisine recipe. This chutney main ingredient is Ginger which gives that punch to this chutney. It's a sweet, spicy and tangy which is perfect to have with Andhra's famous crepes called pesarattu or dosa and even idli, they also have this with their daily meals, which are incomplete until they are served with this Ginger Chutney.
Try it and you will definitely go crazy for this chutney. One can adjust the spice and sweetness according to your taste.
Ingredients
A Small Lemon size ball of Tamarind
2 Tablespoon Oil
1½ Tablespoons Chana Dal / Bengal Gram
1 Tablespoon Urad dal / Split Beluga Lentil
15 Grams Dried Red chillies
35 Grams Ginger - peeled & sliced
2 Teaspoons Jaggery
Salt to taste
For Tempering /Tadka
1 Teaspoon Oil
½ Teaspoon Mustard Seeds
35 Grams Ginger - peeled & sliced
2 Teaspoons Jaggery
Salt to taste
For Tempering /Tadka
1 Teaspoon Oil
½ Teaspoon Mustard Seeds
2 Sprig Curry Leaves
½ Teaspoon Chana Dal / Bengal Gram
½ Teaspoon Urad dal / Split Beluga
½ Teaspoon Chana Dal / Bengal Gram
½ Teaspoon Urad dal / Split Beluga
½ Teaspoon Cumin seeds
2 Dried Red Chillies
Method
Take a tablespoon of oil fry the chana dal till light pink. Remove this on to a absorbent paper and like wise fry the urad dal. Remove this too on a absorbent paper.
If necessary add the remaining tablespoon of oil and fry the Ginger till it's golden and releases an aroma. Remove this on to a absorbent paper. Now fry the red chillies and then remove this to on to same absorbent paper. Let it cool.
If necessary add the remaining tablespoon of oil and fry the Ginger till it's golden and releases an aroma. Remove this on to a absorbent paper. Now fry the red chillies and then remove this to on to same absorbent paper. Let it cool.
In the small mixer jar add the fried dals and chillies and powder them finely, without using a drop of water. If necessary add little oil to powder it. Then add the jaggery, tamarind and salt , now powder this together to fine powder.
Take this Ginger Chutney out on to the serving bowl.
For Tempering /Tadka
Heat oil in a small tadka pan and then add the mustard, cumin seeds when then start crackling add the dried red chillies and the urad and chana dal saute till it turn light brown. Add the curry leaves and saute for a minute. Pour this over the Ginger chutney and Enjoy ..
Yummy, sweet, spicy and tangy Ginger Chutney is ready.
Labels : Chutneys & Dips, Ginger, Ginger Chutney, Andhra Pradesh, Improv Cooking Challenge
If you’d like to see previous creations, check out our Pinterest board.
