Ginger Chutney | Allam Chutney

Ingredients

• 2 tbsp chana dal or bengal gram (or substitute with peanuts)
• 1 tbsp urad dal or skinned black gram (optional)
• 1 ½ inch ginger or allam (sliced) (1 ½ by 1 ½ inch)
• 1/3 tsp Salt or as needed
• 2 to 4 red chilies (adjust to suit your taste)
• 1 tbsp Tamarind or tamarind paste or lemon juice(adjust to suit your taste)
• 1 tbsp jaggery
• ½ tsp cumin or jeera
• 1 large onion cubed & layers separated
• 1 tbsp Oil or as needed

Tempering ingredients (optional)

• 1 tsp oil or as needed
• 1 pinch mustard
• 1 sprig curry leaves
• 1 red chilli
• 1 pinch hing

Steps

Preparation for allam chutney

1. Wash the ginger thoroughly, remove its skin and cut thick slices.
2. Heat oil in a pan and fry the chana dal and urad dal until light golden. Sauté the red chilies in it until crisp, letting the dal reach deep golden. Move these ingredients to a plate.
3. Sauté the onion and ginger until pink or light golden, keeping the ginger from browning. Add the cumin, then switch the stove off. You may also omit the ginger-frying step.
4. Let all the roasted ingredients cool. Soak the tamarind in water for a while, or use it directly if you prefer, and set it aside.

How to make ginger chutney

1. Put all the cooled ingredients into a blender jar with jaggery, a little tamarind, salt and a little water. Blend to a smooth or coarse chutney, according to your preference.
2. Use more water if needed for consistency, and adjust the salt, jaggery and tamarind as required. The chutney should be spicy, hot, sweet and tangy.

Tempering (optional)

1. For the optional tempering, heat a tbsp oil in a small pan and add the mustard, urad dal and red chilli. Once the mustard splutters, put in the curry leaves. When the leaves are crisp, sprinkle in the hing. Turn the stove off and pour the tempering over the chutney.
2. Accompany pesarttu, dosa or idli with the ginger chutney.