Ginger chutney or Allam chutney for Idli, Dosa, Vada, pesarattu. Allam chutney is a popular condiment from Andhra usually eaten with breakfast. This recipe will give you a very delicious and flavourful ginger chutney that tastes slightly sweet, tangy, spicy, and hot. It is made with fresh ginger and spices.
Those of you who love ginger or like to include ginger in your diet, this is a must-try recipe. Though ginger plays the lead role in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy tamarind.
There are different variants of this recipe that has a longer shelf life and an instant version. Today, am going to share the instant chutney version that you can make and enjoy immediately. It stays fresh and tastes good for about a week.
Allam Chutney Recipe Video
Recipe Card
Allam Chutney | Ginger Chutney
Ingredients
- 3 tbsp Ginger Chopped
- 3 tbsp Oil
- 1 tbsp Cumin Seeds
- 2 tbsp Coriander seeds
- 6 Red chili
- Curry leaves Hand fully
- 1 tbsp Tamarind Soaked
- 1 tbsp Jaggery
- Salt as per needed
Seasoning
- 1/2 tsp Cumin seeds
- 1/2 tsp Urad dal
- 1/2 tsp Chana dal
- 1/2 tsp Mustard Seeds
- Pinch Hing optional
- Oil
- Curry leaves
Instructions
Preparation
- Firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
Method
- In a thick bottomed pan heat oil.
- Add cumin seeds, coriander seeds
- Roast for a minute on low flame.
- Add red chili, chopped ginger, and curry leaves.
- Continue to saute on low flame till the raw smell from ginger disappears.
- Transfer the mixture to the blender.
- Add in jaggery, salt and tamarind pulp.
- Blend to smooth paste adding more water if required.
- Further for tempering, heat oil in a small kadai.
- Add in urad dal, chana dal, mustard seeds, hing and curry leaves. Allow to splutter.
- Transfer the tempering over prepared ginger chutney.
- Finally, serve ginger chutney along with idli or dosa.
Notes
- Nutrition information is approximate
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How to make Allam Chutney with Step by Step
- Firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
- In a thick bottomed pan heat oil.
- Add cumin seeds, coriander seeds.
4. Roast for a minute on low flame.
5. Additionally add red chili, chopped ginger and curry leaves.
6. Continue to saute on low flame till the raw smell from ginger disappears.
7. Transfer the mixture to the blender.
8. Add in jaggery, salt and tamarind pulp.
9. Blend to smooth paste adding more water if required.
10. Further for tempering, heat oil in a small kadai.
11. Add in chana dal, cumin seeds ,urad dal, mustard seeds, hing and curry leaves.
12. And transfer the tempering over prepared ginger chutney.
13. finally, serve ginger chutney along with idli or dosa.
