ginger chutney

Ginger chutney is a delicious Indian condiment that tastes spicy, tangy &amp; sweet. It is known as allam chutney and is eaten with breakfasts &amp; snacks.

Ginger Chutney

tbsp chana dal (or bengal gram (or substitute with peanuts))

tbsp urad dal (or skinned black gram (optional))

½ inch ginger (or allam (sliced) (1 ½ by 1 ½ inch))

red chilies ((adjust to suit your taste))

tamarind

tbsp jaggery

½ tsp cumin (or jeera)

onion (cubed & layers separated)

tsp oil

mustard

curry leaves

red chilli

hing

Ginger chutney

Wash ginger well, peel the skin and cut them to thick slices.

Heat oil in a pan. Fry chana dal &amp; urad dal until light golden. Add red chilies and saute until they turn crisp. Dal should become deep golden. Transfer these to a plate.

Add onions and ginger. Saute until they turn pink or light golden. Do not brown the ginger. Add cumin and turn off the stove. You can also skip frying ginger to retain the medicinal benefits.

Cool all the roasted ingredients. Soak tamarind in water for a while. You can also use tamarind directly if you prefer. Set this aside.

Preparation for allam chutney

Add all the cooled ingredients to a blender jar along with jaggery, little tamarind, salt and little water. Blend all these till smooth or coarse chutney to suit your taste.

Add more water if needed to bring to consistency. Adjust salt, jaggery &amp; tamarind as needed. Allam chutney should taste spicy, hot, sweet &amp; tangy.

How to make ginger chutney

Heat a tbsp oil in a small pan. Add mustard, urad dal &amp; red chilli. When the mustard splutters, add curry leaves. When they turn crisp, sprinkle hing. Turn off the stove and pour this over the allam chutney.

Serve ginger chutney with pesarttu, dosa or idli.

Tempering (optional)

This Andhra style ginger chutney is also called as allam pachadi or allam chutney. Ginger chutney has a sweet, spicy and sour taste and accompanies idli, dosa or steamed rice very well.&nbsp;

tamarind (or 1 lemon sized tamarind)

water

mustard seeds

urad dal ((husked and black gram))

dry kashmiri red chilies

asafoetida ((hing))

ginger

turmeric powder

jaggery (or add as required)

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

Soak tamarind in hot water for 20 to 30 minutes.

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.

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

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

preparation

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.

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

Fry urad dal till the lentils turn golden.

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.

Quickly add 10 curry leaves.

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

Now add the chopped ginger.&nbsp;mix very well.

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

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

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

cooking ginger

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

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.

Add salt as per taste.

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

Remove ginger chutney in steel bowl and keep aside.

making ginger chutney

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.

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

Stirring often fry urad dal till they turn golden.

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

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

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

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

tempering ginger chutney

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Top 2 ginger chutney recipes from across the web

The most viewed ginger chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ginger Chutney

Ginger Chutney

The most viewed ginger chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine