Ginger Chutney | Allam Pachadi Recipe

I have had this chutney at various occasions in South India as an accompaniment to various dishes i.e. like medu vada, dal vada and as combination of rice and plain dal and ginger chutney.  Very classic dish and preparation is normally from Andhra cuisine or South Indian cuisine. I never used to eat normally apart with plain white rice, because of its strong/pungent taste of ginger.

If you happened to visit any household in Andhra, ginger chutney would be served without fail as an accompaniment with dosa, idli and even for lunch along with plain rice. The meal or breakfast served would be considered incomplete without this chutney.

This spicy ginger chutney can be stored for over 3 months. Make sure your ingredients are fresh…! Normally for this chutney one has to use tamarind, but I have avoided and used 1 ½ tsp lemon juice as my wife is allergic to tamarind, its optional.

I have taken this recipe from my mom’s treasure trove. Nowadays when ever I call her she thinks I am calling one or the other recipe or instructions 😊….! I say your work is getting neatly documented and spread among the people for greater good.

Some more chutney recipes:

1. Peanut Chutney Recipe,
2. Coconut / Nariyal Chutney
3. Tomato Chutney | Tahakali Chutney, 

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Ginger Chutney | Allam Pachadi Recipe

Nutritional Value: 80 Calories / Serving Fat 37 cal Carbs 34 cal Protein 9 cal

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 5

Calories 37 kcal

Author Kalyon Subbarao

Ingredients

Ingredients

• ¼ cup ginger peeled & finely chopped
• 1 Tbsp oil
• 1 Tbsp Chana dal
• 1 Tbsp Split black lentils
• ¼ tsp mustard seeds
• ¼ tsp Methi
• 5 nos Red chilli dried Badigye
• 1 Sprig curry leaves
• 2 tsp jaggery
• salt to taste

For tempering:

• 1 tsp oil
• ½ tsp mustard seeds
• few curry leaves

Instructions

Instructions

1. Take a thick bottomed pan heat oil. And add chana dal, urad dal, mustard and methi seeds.
2. Fry for a minute, now add 4-7 red chilli, curry leaves and peeled ginger.
3. Now transfer the mixture to the blender, with jaggery, salt.
4. Blend the mixture into a smooth paste, add more water if required

For tempering, heat oil in a tempering pan.

1. Once the oil is hot, add in mustard and curry leaves, let it splutter.
2. Pour the tempering over the ginger chutney and gently mix it before you serve it.
3. Serve ginger chutney along with idli or dosa, have served with Diba roti (dosa made of urad dal and idli rava)

Recipe Notes

Note:

Fry till the raw smell of ginger is gone.

And also fry all the items properly as if they are raw they will not taste nice and also it will spoil the shelf life of ginger chutney.