Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.
This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.
You may like some more chutney recipes on this blog.
1. Mango sesame chutney
2. Raisin jaggery chutney with mango bar
3. Waterchestnut or singhara chutney
4. Onion tomato chutney or dip
Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.
Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.
Recipe
Ginger – 1/4 cup, peeled and chopped in small pieces
Chana dal or Bengal gram – 1 tablespoon
Used dal or split black gram – 1 teaspoon
Fresh coconut – 2 tablespoon, chopped in small pieces, optional
Peanut – 2 tablespoon
Cumin seed – 1/2 teaspoon
Dry red chilli – 1 – 2 or to taste
Methi or fenugreek seeds – 1/2 teaspoon
Jaggery powder – 1 tablespoon
Salt to taste
Tamarind paste – 2 tablespoon
Cumin powder – 1/2 teaspoon
Coriander powder – 1/4 teaspoon
Oil – 2 teaspoon
Water – 4 tablespoon
For tempering
Mustard seeds – 1/4 teaspoon
Curry leaves – 8 – 10
Oil – 1 teaspoon
Method
1. Dry roast the peanut. Let it cool down, peel and keep aside.
2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.
3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.
4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.
5. Let the mixture cool down completely.
6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.
7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.
8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.
8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.
Notes
1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.
2. Lemon juice or dry mango powder can be used instead of tamarind.
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I would love to see your creations.
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