ALLAM PACHADI RECIPE | GINGER CHUTNEY | SHUNTI CHUTNEY
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
To temper
Instructions
  1. Soak tamarind in 1/4 cup of water for few minutes to make it softer.
  2. Clean the ginger, peel the skin and slice thin .
  3. in a Kadai , add 1-2 tsp oil. Once hot, add urad dal, channa dal, mustard seeds, methi seeds, red chilli and few curry leaves. Saute nicely on medium flame until aromatic and lightly brown.
  4. Once dal changes colour, add thinly sliced ginger. Saute 3-4 mins. Let the ginger slices get slightly golden. Switch off and allow to cool.
  5. Transfer the sauteed cooled ingredients to a mixer grinder. Add soaked tamarind, jaggery and salt. Add little water and grind smooth.
  6. The taste of this chutney will be spicy , little tangy and little sweetish .. taste test and adjust accordingly .
  7. Lastly, add tadka . In a small Kadai. Heat oil and splutter mustard. Add hing and curry leaves. Pour the tempering unto the chutney. Mix well.
  8. Tasty and delicious Allam pachadi / Ginger Chutney is ready. Tastes awesome with Pesarattu / Idli / Dosa / hot rice +ghee etc


YOU MAY ALSO LIKE: