Ginger Chutney (అల్లం పచ్చడి, இஞ்சி பச்சடி, अदरक चटनी) is a very aromatic and delicious dish from the Andhra cuisine. It is also commonly known as allam (ginger) pachadi. There are different variation of preparing the ginger chutney as per the individual’s choice and taste.
Regional Dish : Andhra; Tamil Nadu; Kerala; South India and North India.
Cuisine Style : Andhra | Cooking Time 15 minutes | Take with Dosa or Idly | Type Chutney | Shelf Life : 3 days if refrigerated| Quantity : 3 Servings.
Appx. Nutritional values : calculated for 1 serving( 1table spoon)
Calories (22.5 K cal), Carbohydrates (2.2 g), Protein (0.2 g), Fat (1.5 g).
- Ginger 2 inches remove skin and slice
- Urad dal (minapa pappu) 1 tbsp
- Bengal gram (senaga pappu) 1 1/2 tbsp
- Green chilli 1
- Dry red chillis 3
- Garlic cloves 2
- Small lemon sized tamarind
- Grated jaggery 2-3 tbsps
- Water 1/4 Cup (adjust)
- Salt to taste
- Oil 2-3 tbsps
For tempering/poppu/tadka :
- Mustard seeds 1/2 tsp
- Fresh curry leaves 6-7
- Oil or ghee 1 tsp
- Heat a tsp of oil in a non-stick pan.
- Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates.
- Add the red chillis, green chilli and garlic and saute for a minute then set them a side.
- In the same pan, add the remaining oil, add ginger and saute till it turns red (approx 3 minutes).
- Remove from heat and cool.
- Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.
- Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds.
- Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.
Other variants / Cuisine Style : Tamil Nadu Cuisine ( Ginger Chutney with green chillies and fresh coconut).
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