Ginger Chutney (Allam Pachadi)

Ginger Chutney

Ingredients:

100 gms Ginger

1 tbsp Urad Dal

10-15 Whole dry red chilies

Small ball of Tamarind / 1 tsp tamarind pulp

1 tsp grated Jaggery

Salt to taste

Tempering:

2 tsp oil

1 tsp Mustard seeds

6-8 curry leaves

Pinch of asafoetida

Method:

1.       Clean the ginger well and peel the skin and roughly chop them.

2.       Heat a pan with 2 tsp oil. Add urad dal and sauté for 30 to 45 seconds over low flame. Add whole dry red chilies and once again keep sautéing over low flame till the urad dal becomes golden red in colour and the red chilies get roasted well.

3.       Add the thinly sliced ginger and keep cooking over low flame till the slices slightly shrink in size. You can add 1 to 2 tsp more oil while sautéing ginger if needed. This should take another 4 to 5 minutes.

4.       Take the pan off fire and add the tamarind piece and mix well.

5.       Transfer the ingredients to a blender, add salt, jaggery and grind it to a smooth paste using little water.

6.       Temper the chutney and serve with Idli/Dosa/Wada/any south indian snack.

Co-zy Tips:

1.       Use red ginger as it does not have strings and soak ginger well to get rid of the mud on it.

2.       Take care while adding water to keep the consistency right.

3.       Roast the urad dal and red chilies over low flame and take care not to burn them or let it darken as the colour of the chutney will also end up being dark.

4.       Use light coloured jaggery to get good red colour.

5.       This chutney can be stored in an air-tight container kept in fridge for 10-15 days.