GINGER CHUTNEY - ALLAM PACHADI RECIPE

      An authentic Andhra Style spicy Chutney prepared with fresh Ginger, Dhals, Spices & Tamarind. This Ginger Chutney or colloquially called Allam(Ginger) Pachadi is loaded with flavours and tastes.  It obviously has an overwhelming aroma & a pungency unique to Ginger.  This Chutney has a combination of tastes imparted from Tamarind & Jaggery which helps to balance the overall taste and flavour of Ginger.  This is a popular Chutney from Andhra Cuisine served along with dishes like Idli, Dosa, Pesarattu etc., Or simply serve it as a side dish for Rice.
     
     Though this Chutney recipe seems to be a simple one, few extra tips prove beneficial for perfectly cooked Allam Pachadi - Ginger Chutney.

• Use fresh and tender ginger. 
• Avoid huge & fibrous Ginger roots.
• Mature ginger can make the chutney taste bitter.
• Ginger has to be sauteed on a very low flame until it turns translucent and aromatic.
• Grate the Ginger or finely chop it into equal sizes.
• Care should be taken not to brown or overcook the Ginger, which can make this Ginger Chutney Bitter. 

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Cuisine - Andhra(South India)
Course - Side dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes

HOW TO COOK GINGER CHUTNEY - ALLAM PACHADI RECIPE

GINGER CHUTNEY - ALLAM PACHADI RECIPE

 

INGREDIENTS:

For Allam Pachadi/Ginger Chutney:

Ginger - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Bengal Gram Dhal(Chana Dhal/Kadala Paruppu) - 11/2 Tbspn
Black Gram Dhal(Urad Dhal/Uzhundhu) - 1 Tbpsn
Mustard Seeds - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Curry Leaves - a Sprig
Tamarind - 1 Lime sized
Jaggery - a Small Piece
Salt - To Taste
Oil - 2 Tbspn

For Tempering:

Oil - 1 Tspn
Mustard Seeds - 1/4 Tspn
Curry Leaves - a Sprig.

METHOD:

• Finely grate the Ginger and keep it aside.
• Heat Oil in a heavy-bottomed/non-stick pan.
• Splutter Bengal Gram Dhal, Black Gram Dhal, Mustard Seeds & Fenugreek Seeds.
• Roast the above ingredients on a very low flame until it splutters and turns into light golden brown in colour.
• Care should be taken not to burn the ingredients.
• Now add finely grated Ginger and saute it on a low flame until the raw smell disappears.
• Add Salt to the above and give a quick stir.
• Add the Tamarind Paste along with Jaggery and mix well.
• Cook until the mixture turns slightly dry.
• Allow the Allam Pachadi mixture to cool.
• Grind the Allam Pachadi Mixture into a fine paste adding little water, if required.
• Collect the ground Allam Pachadi into a bowl and keep it aside.
• Meanwhile, heat Oil in a pan.
• Splutter Mustard Seeds & Curry Leaves.
• Pour the tempering over to the ground Allam Pachadi/Ginger Chutney and mix well.
• Serve Allam Pachadi/Ginger Chutney along with Idli, Dosa or with Rice.
• It is a popular Chutney served along with Pesarattu.

NOTES:

• I have used Tamarind Paste in this recipe.
• If using Normal Tamarind, Soak it in warm water for about 5 - 10 Minutes and extract Tamarind juice out of it. 
• Ginger is spicy on its own with a note of pungency. Adjust the amount of Dry Red Chillies to suit your spice level. 
• Tamarind & Jaggery helps to balance the overall taste & flavour of this Ginger Chutney.
• Can substitute Jaggery with Sugar/Brown Sugar/Palm Sugar.
• The Dhals added into the Chutney gives a body to the Chutney.
• Fry the Dhals on a very low flame until it turns into light golden brown in colour.
• Care should be taken not to burn the dhals, which will totally spoil the taste of the Chutney.
• Tempering the Chutney is purely optional.