Easy Allam Pachadi/Ginger Chutney

 

 

    Ingredients:

     Ginger –  ( 1/2 cup,  chopped)

     Mustard seeds/avalu - (1/2 tsp)

     Cumin seeds/jeera - (1/2 tsp)

     Garlic cloves  - (6)

     Turmeric powder - (1/4 tsp)

     Curry leaves   (2, optional)

     Red chillie powder/ red chillies – (1/2 tsp or 2 no)

     Tamarind – (small lemon sized cleaned)

    Jaggery/bellam –   (1/2 cup, adjust the amount  of jaggery according to your taste) 

     Salt to taste

     Oil –   (3 tsp)

    Water as required

 Preparation method:

 

 

Wash and clean the ginger   then cut it into small pieces and  let it dry for 10 minutes.

Take a Pan, heat the oil, add ginger pieces and fry until they turn into light brown color.

Then add   mustard seeds, cumin seeds, garlic cloves, turmeric powder, curry leaves,

tamarind and red chillies/powder in the  order and mix them well.  Take out the pan from heat and let it cool. 

Grind the above   mix in the grinder or blender  along with jaggery and salt.  One can make coarse or smooth chutney by adding water.

Seasoning: (optional)

Heat   1 tsp oil in a pan and add mustard seeds, curry leaves and dry red chillies, let them splutter then pour this seasoning to the grinded ginger chutney and mix it thoroughly. 

Now sweet and sour ginger chutney is ready to serve with dosa, idli,  pesarattu…. Keep refrigerated.