Ginger chutney or Allam chutney for Idi, Dosa, Vada, pesarattu . Allam chutney is a popular condiment from Andhra usually eaten with breakfasts. This recipe will give you a very delicious and flavourful ginger that tastes slightly sweet, tangy, spicy and hot. It is made with fresh ginger and spices.
Course Breakfast
Cuisine Indian, south indian
Diet Vegan, Vegetarian
Keyword allam, chutney, ginger, pachadi, red chutney, tangy chutney
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Calories 25kcal
Author Sowji'sKitchen
Ingredients
3tbspGingerChopped
3tbspOil
1tbspCumin Seeds
2tbspCoriander seeds
6Red chili
Curry leavesHand fully
1tbspTamarindSoaked
1tbspJaggery
Salt as per needed
Seasoning
1/2tspCumin seeds
1/2tspUrad dal
1/2tspChana dal
1/2tspMustard Seeds
PinchHingoptional
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.