Allam Pachadi | Ginger Chutney

Name: Allam Pachadi | Ginger Chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 40 g Ginger (40 grams Ginger peeled and roughly chopped); 40 g Jaggery (40 grams Jaggery); 30 g Tamarind (30 grams Tamarind soaked and pulp extracted); 2 tsp White Urad Dal (2 teaspoons White Urad Dal (Split) +1/2 teaspoon for tadka); ½ tsp Nigella Seed (1/2 teaspoon Kala jeera); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 2 pieces Dried Red Chili (2-3 Dry Red Chillies — up to 3); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); 6 pieces Black Peppercorns (6-7 Whole Black Peppercorns — up to 7); 0.13 tsp Sesame Seeds (1/8 teaspoon Sesame seeds (Til seeds) optional) — optional; 0 pieces Asafoetida (pinch Asafoetida (hing)); 1 piece Curry leaves (Curry leaves few); 0 pieces Table Salt (Salt); 0 pieces Vegetable Oil (Oil as needed)

A spicy, sweet, and tangy South Indian ginger chutney made by roasting spices, blending with ginger, jaggery, and tamarind, then topped with a mustard seed and curry leaf tempering.

30 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Ginger40 g · 40 grams Ginger peeled and roughly chopped
Jaggery40 g · 40 grams Jaggery
Tamarind30 g · 30 grams Tamarind soaked and pulp extracted
White Urad Dal2 tsp · 2 teaspoons White Urad Dal (Split) +1/2 teaspoon for tadka
Nigella Seed½ tsp · 1/2 teaspoon Kala jeera
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Dried Red Chili2 pieces · 2-3 Dry Red Chillies — up to 3
Mustard Seeds¼ tsp · 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
Black Peppercorns6 pieces · 6-7 Whole Black Peppercorns — up to 7
Sesame Seeds0.13 tsp · 1/8 teaspoon Sesame seeds (Til seeds) optional · optional
Asafoetida0 pieces · pinch Asafoetida (hing)
Curry leaves1 piece · Curry leaves few
Table Salt0 pieces · Salt
Vegetable Oil0 pieces · Oil as needed

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Steps

1Heat oil in a small pan, add cumin seeds (jeera), peppercorns, fenugreek seeds, dry red chillies, and urad dal. Roast until fragrant and the colour changes.
2Transfer the roasted ingredients to a blender. Add ginger, jaggery, tamarind pulp, salt, and 1 tablespoon of water. Blend until smooth, then transfer to a bowl.
3Heat oil in the same pan and prepare a tempering (tadka) with mustard seeds, asafoetida, curry leaves, and dry red chillies. Pour the tempering over the chutney.
4Serve the Allam Pachadi with Pesarattu.