Allam Pachadi (Ginger chutney)

Allam pachadi is one of the most-relished chutney recipes with ginger. This  unique flavored chutney is a perfect combination of sweet and spice. This chutney tastes wonderful with idli, dosa, pesarattu or any breakfasts. It even tastes good with curd rice also. This can be stored longer in a refrigerator.

Ingredients:

Fresh & tender ginger – 2 inch pc

Tamarind – size of a medium gooseberry

Garlic pods – 4

Red chilli powder – 2 tsp (depends on the taste)

Fenugreek seeds – ¼ tsp

Whole Dhania seeds – 1 tsp

Grated jaggery – 2 tsp

Salt to taste

Oil – 1 tsp

For tempering:

Oil – 1tsp

Mustard seeds – 1/8 tsp

Urid dal – ½ tsp

Curry leaves – 2 springs

Hing – 1 pinch

Preparation:

Peel the ginger and cut into small pieces. Heat oil in a pan and add the fenugreek seeds, dhania seeds, ginger & garlic pieces and fry till golden brown and remove from heat and let it cool. Soak the tamaring in some water and microwave it high for about 30 sec and let it cool.

In a blender, bring in the ginger & garlic mixture, tamarind, chilli powder, salt and jaggery and grind to a fine paste.

Heat oil in a pan and add the mustard seeds and urid dal. Once the mustard seeds start to crackle, add the curry leaves and hing, fry for few secs and add the seasoning to the chutney and mix well.

This chutney tastes wonderful with idli, dosa, pesarattu or any breakfasts. It tastes good with curd rice too.