Easy sweet and spicy Ginger Chutney / Allam Pachadi can be made in few minutes and with few ingredients!
Ginger chutney is another common condiment made in almost every household in South India. It is mainly served with breakfast. This is one of my favorite recipes because of the ingredients. There are many people who say healthy is not delicious, trust me this is the perfect dish to say that the statement is wrong!
What makes Ginger Chutney/ Coconut Pachadi so special?
The thing I love about this recipe is its shelf life. When compared to the shelf life of chutneys like coconut chutney, peanut chutney that can be stored for 2-3 days, this can be stored for 7-10 days in the refrigerator and it tastes as good and fresh. Apart from the flavor, all its ingredients are so healthy, and it takes very less time to make.
Ginger Chutney Recipe:
- Oil: 2 tbsp + 2 tsp
- Chana Dal: 1/4 cup
- Urad Dal: 1/4 cup (Whole)
- Coriander Seeds: 1/4 cup (Whole)
- Fenugreek Seeds: 1/8 tsp
- Dried red peppers: 10
- Fresh ginger: 1/4 cup (Heaped, peeled and diced)
- Tamarind: 1 tbsp
- Salt – 1/2 tsp
- Light brown sugar- 1/4 cup (heaped)
- Water: 1 cup
- Mustard seeds: 1/2 tsp
- Turmeric: 1/4 tsp
- Asafoetida/Hing: 1/8 tsp
- Curry leaf: 4-5 leaves (optional)
- Place the skillet on a low-medium heat and put 2 tbsp of oil in it.
- Once it is hot, put chana dal and let it fry for few seconds until it starts changing color.
- Next, add urad dal and let it fry for few seconds until it starts changing color.
- Add Coriander seeds, fenugreek seeds, dried red peppers (9), mix everything well and let it fry for few seconds.
- Add fresh ginger, tamarind, fry it for a minute or 2 until ginger changes color.
- Remove from heat and let the mixture cool down.
- Once cooled, blend the mixture with water.*
- Once the chutney has a smooth consistency, chutney is ready.
- Place chutney in a clean airtight container and keep it aside.
- Place the skillet we used before on to medium-high heat and put 2 tsp of oil.
- Once the oil is hot put mustard seeds and let them crackle.
- Then add turmeric, asafoetida, red pepper, curry leaf and mix them for few seconds.
- Put the seasoning in the chutney bowl and mix everything well.
*Start adding 1/4 cup of water at a time. If we add all water at once, it will not become a smooth paste.
Eat Healthy! Live Happy!
Soumya
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