Ginger chutney/dip (south Indian dish)

• Servings: 10-12
• Preparation time: 10 minutes.
• Grinding time:3-4 minutes.
• Seasoning time: 2 minutes.
• Total time: 60 minutes.
• Ginger chutney/dip (south Indian dish)

“Ginger chutney/dip (south Indian dish)”, known as Allam Pachadi in South India, is a tangy and spicy condiment that perfectly complements Dosa, Idli, Upma, and other traditional dishes. Made from fresh ginger, tamarind, jaggery and a blend of roasted spices, this chutney offers a delightful balance of heat, sweetness, and sourness.

The strong aroma of ginger not only enhances the flavour but also aids digestion, making it both tasty and healthy. Often prepared in small batches at home, ginger chutney adds an authentic touch of South Indian warmth to everyday meals, transforming simple dishes into flavourful experiences.

This is flavourful and easy to make. It is very popular and great accompaniment for Indian Bread (Jowar ki Roti/ Chapati), Ragi Dosa, Idli, Steamed Rice etc
It is hot and spicy, good amount of ginger and garlic.
Yum-yum-yummy…

Ingredients:

• Ginger: 50 gm.
• Tamarind: 50 gm. (deseeded)
• Red chilli: 8-10 no.
• Dry Coriander: 3 tablespoon
• Cumin: 1 tablespoon
• Garlic: 1 pod (25-30 gm)
• Salt: 1 teaspoon
• Oil: 2 teaspoon
• Jaggery: 30-50 gm (as per taste)

For seasoning:

• Split black gram: 1 teaspoon
• Curry leaves: 1 twig
• Asafoetida: 1 pinch
• Mustard seed: 1 pinch
• Cumin: ½ teaspoon

Preparation:

1. Peel and chop ginger into small pieces, keep aside.
2. Take fry pan, put 1 teaspoon oil; roast coriander on low flame wait for a minute and add cumin further wait for a minute and add chilli one by one, keep on stirring. Take out all ingredients in a bowl, keep aside.
3. Put remaining 1 teaspoon oil in the fry pan, fry ginger on medium flame till aroma comes and color becomes light brown.
4. Let it cool to room temperature.

Method:

1. Grind roasted coriander, cumin and red chilli till becomes fine powder.
2. Add raw garlic and tamarind and grind again.
3. Add sugar, ginger and Jaggery and grind again till fine paste, use small amount of water if required.

Seasoning:

1. Take fry pan, heat oil; add cumin, mustard seed and split black gram; sputter it for few seconds, add asafoetida and curry leaves, put off the flame.
2. Seasoning is ready, transfer seasoning into chutney.
3. Ginger chutney is ready to  be served with Indian Bread, Dosa, Idli, Rice etc.
4. Store this chutney into air tight container, for 3-4 months.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Ginger chutney/dip (south Indian dish) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.