Allam PachadiAdrak Ki Chutney

Allam Pachadi Adrak Ki Chutney

A spicy ginger chutney is mixed with fresh ginger pieces fried with red chilies and other ingredients. Blended to a smooth texture and finally topped with tempering mixture.

TIME TAKEN 😊

Prep Time: 05 mins

Cook Time: 10 mins

Total Time: 15 mins

Ingredients

Oil– 1/4 cup
Diced ginger pieces – 1 cup

Garlic– 8

Coriander seeds – 2 spoons

Fenugreek seeds– 1 spoon

Cumin seeds – 1 spoon

Red chili - 14

Tamarind juice – 1 cup

Jaggery– 1 spoon

Turmeric powder – 1/4 spoon

Salt – 1 spoon

Red chili powder – 1/2 spoon

For tempering:

Oil– 2 spoons

Tempering seeds  – 2 spoons

Garlic – 3

Curry leaves  – 1 spring

Instructions

Frying and blending: 

1. Heat a pan over a medium flame; add oil and ginger pieces stir well.

2. Fry until it turns golden and set aside.

3. In the same pan add coriander seeds, cumin seeds, fenugreek seeds, let them fry for a minute.

4. Add red chili and garlic in the same pan stir well.

5.  Saute for a minute. Cool and take into a blender jar.

6. Blend to a coarse texture.

7. In the same blender jar add fried ginger pieces, tamarind juice, jaggery, turmeric powder, salt and red chili powder.

8. Blend all of them to a smooth texture and take into a bowl.

 Tempering:

1. Heat a pan over a medium flame, add oil tempering seeds.

2. When seeds begin to crackle add garlic and curry leaves.

3. Sauté for 30 seconds and switch off the flame.

Adding tempering mixture to the chutney:

1. Add hot tempering seeds with oil into the ginger chutney.

2. Mix well, taste it and adjust the salt if necessary.

3. Ginger chutney is ready to serve. You can refrigerate serve for a week.

4. Better serve with pesarattudosa, idli and any other breakfast recipes.  

Recipe Notes

Always prefer fresh ginger for good taste. Top hot tempering mixture into the blended ginger mix well Can refrigerate and store for a week.