Mar 7, 2008

Recipe - Ginger Chutney (Allam Pachadi/Adhrak Chutney)

Ginger root spicy sauce.


Ginger chutney can be made in many ways. It goes well with a lot of Indian breakfasts/dinners like idli, dosa, vada etc. Ginger is very good for digestion and can be eaten with almost all south Indian breakfasts/meals. I learnt this recipe from my mother-in-law. She is a great cook who makes her chutneys with lots of patience and a focused attention to detail. I am always interested in learning the secrets to her chutneys because they are prepared well and taste delicious! Although this chutney's shelf life is around a month (if carefully prepared), it is best enjoyed fresh. Storing it for longer than a few days takes the zing out of it. Ginger chutney can also be prepared for a long term use. I will post that recipe soon, when I get a chance to make it.


Ginger root - 2 inches long

Chana dal (bengal gram) - 1 tablespoon

Urd dal (black gram)- 1 tablespoon

Mastard seeds - 1 and 1/2 teaspoon (1/2 teaspoon for seasoning at the end)

Cumin seeds - 1/2 teaspoon (for seasoning at the end)

Coriander seeds - 1 teaspoon

Dry red chillies - 10 - 11 pieces (save 2 for seasoning at the end)

Tamarind - small lemon size (4 -5 small dry stalks/1 teaspoon tamarind paste)

Green chillies - 2 (according to spice level)

Turmeric - 1/2 teaspoon

Sugar/Jaggery - 1 teaspoon ( optional)

Oil - 1 table spoon

Salt - 1 and 1/2 (according to taste)

Curry leaves - 1 stalk (for seasoning)


Preheat wok on medium high heat with a tablespoon of oil in it. Add chana dal, urd dal, mustard seeds, dhania seeds and dry red chillies. Let them change to a light brown color, then add green chillies and turmeric. Fry them for 2 - 3 minutes and add ginger root and sugar and salt and turn off the stove. You can also add 2 tablespoons of cilantro or 2 cloves of garlic if you would like.

Let the mixture cool. Grind the mixture with tamarind pulp (microwave tamarind with little water for 2 minutes to soften tamarind) together in a mixer. Add 1/2 cup of water during grinding to bring it to your desired consistency. Season it with mustard seeds, cumin seeds, dry red chilli, curry leaves and hing (optional).

Preparation time 30 minutes.

# Servings - 4

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.