easy ginger chutney recipe | allam pachadi | adrak chatni | allam chutney
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 1 box
- Category: chutney
- Cuisine: andhra
Ingredients
for chutney:
- 6 tsp oil
- 75 grams ginger
- 3 clove garlic
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tbsp coriander seeds
- ¼ tsp methi / fenugreek
- 1 tsp cumin
- 30 dried red chilli
- 50 grams tamarind
- 75 grams jaggery
- 1 tbsp salt
- ½ cup water
!for tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp chana dal
- ½ tsp urad dal
- pinch hing
- 2 dried red chilli (broken)
- few curry leaves (chopped)
Method
- firstly, in a large pan heat 3 tsp oil, add 75 grams ginger and saute for 2 minutes.
- saute on medium flame until ginger changes colour slightly.
- also, add 3 clove garlic and saute until it turns slightly golden brown. keep aside.
- in the pan heat 3 tsp oil, add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, ¼ tsp methi and 1 tsp cumin.
- roast on low flame until the spices turn aromatic.
- further, add 30 dried red chilli and saute until the chills puff up.
- cool completely, and transfer to the mixi.
- blend to coarse powder without adding water.
- now add roasted ginger and garlic.
- blend to a thick paste by scraping sides.
- now add 50 grams tamarind soaked in ¼ cup hot water for 30 minutes.
- also, add 75 grams of jaggery and 1 tbsp salt.
- blend to smooth paste.
- to adjust the consistency, add ½ cup of water and blend well.
- blend to a slightly thick paste, making to a silky texture.
- now to prepare the tempering, heat 2 tbsp oil.
- add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves.
- splutter the tempering and pour over the pachadi.
- finally, enjoy ginger chutney or allam pachadi with idli or dosa.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.