Step 1

Take ¼ cup hot water in bowl. Place 1 tablespoon tamarind in it.

Step 2

Soak tamarind in hot water for 20 to 30 minutes.

Step 3

After 20 to 30 minutes, squeeze the tamarind pulp directly in the bowl containing water. Extract as much pulp as you can. Keep this tamarind pulp aside.

Step 4

Meanwhile rinse 60 grams ginger or 6 to 7 pieces of 2-inch ginger very well in water. Peel them.

Step 5

Then chop them. You will need ½ cup chopped ginger. Keep aside.

Step 6

Heat 1 tablespoon oil in a small kadai or pan. Keep flame to low and add ½ teaspoon mustard seeds. Let the mustard seeds begin to crackle.

Step 7

When the mustard seeds start crackling then add 1 teaspoon urad dal. stirring often fry urad dal.

Step 8

Fry urad dal till the lentils turn golden.

Step 9

Then add 2 dry kashmiri red chillies (broken and seeds removed) and 1 to 2 pinches asafoetida (hing). If the pan becomes too hot, then switch off the flame.

Step 10

Quickly add 10 curry leaves.

Step 11

Mix and fry till the red chilies change color. Do not burn them. The curry leaves will also become crisp.

Step 12

Now add the chopped ginger. mix very well.

Step 13

Add 2 pinches turmeric powder. Mix again and saute on a low flame.

Step 14

Sauté ginger pieces till their raw aroma goes away. Do not sauté too much or brown the ginger.

Step 15

Switch off the flame and keep the pan on kitchen counter-top. Let this allam pachadi mixture cool down or become warm.

Step 16

Then place all of the chutney mixture in a grinder-jar. Add the tamarind pulp.

Step 17

Add 1.5 tablespoons jaggery or add as required. Jaggery can be added less or more as per your taste buds and on the quality of tamarind. Dark and aged tamarind is sourer and will need more jaggery.

Step 18

Add salt as per taste.

Step 19

Add 4 to 5 tablespoons water or as required and grind chutney to a smooth consistency.

Step 20

Remove ginger chutney in steel bowl and keep aside.

Step 21

In a tadka pan or a small pan, heat 2 teaspoons oil. Keep flame to a low. Add ½ teaspoon mustard seeds and let them begin to crackle.

Step 22

As the mustard seeds start crackling, add ½ teaspoon urad dal.

Step 23

Stirring often fry urad dal till they turn golden.

Step 24

Then add 5 to 6 curry leaves. Stirring often fry them for a few seconds till they become crisp.

Step 25

Switch off flame and add the entire tempering mixture to the ginger chutney.

Step 26

Mix very well. Check for taste of salt and if required you can add more salt in the allam chutney.

Step 27

Serve ginger chutney with idli, dosa, pesarrattu or rice.