Seema gets the credit for introducing me to this awesome chutney. She brings amazing idlis for us at work and complements them with a variety of chutneys 🙂 Her mother in law makes the best ginger chutney ! 🙂 So I googled for ginger chutney andhra and here we go….
So basically took this recipe from here but added in some variations..
Ingredients
1 cup grated gingerz
1/tsp cumin seeds
5- 6 dry red chillis
1/4 tbsp coriander seeds (too much of this tastes weird, so be careful)
5-6 curry leaves
big lemon sized tamarind
1/2 cup grated jaggery – I could not figure out how to grate jaggery so I boiled it in some water, and it dissolved really fast. Keep the water to minimum lets say, 1/2 cup for a big dollop of jaggery
1/4 tsp methi seeds and 1/2 tsp mustard seeds
1/tsp cumin seeds
5- 6 dry red chillis
1/4 tbsp coriander seeds (too much of this tastes weird, so be careful)
5-6 curry leaves
big lemon sized tamarind
1/2 cup grated jaggery – I could not figure out how to grate jaggery so I boiled it in some water, and it dissolved really fast. Keep the water to minimum lets say, 1/2 cup for a big dollop of jaggery
1/4 tsp methi seeds and 1/2 tsp mustard seeds
1 tbsp urad dal, 1/2 tbsp channa dal
oil
oil
Directions
1. Heat 1 tbsp oil in a pan. Add the cumin seeds, coriander seeds, red chillis,methis seeds and dals and fry till they turn brown. Cool. Grind to a powder. A fine powder is better. My food processor did not grind it too fine, I am going to try it with magic bullet next time.
2. Heat 1 tsp oil in the same pan. Add grated ginger and fry for 3 minutes. Cool.
3.Add to the blender which has the dal powder. Grind the ginger,tamarind,jaggery water with the dal powder and grind to get a paste consistency.
4. Now heat 1 tsp in a pan. Add curry leaves and mustard seeds and let them splutter. Add this seasoning to the allam pachadi.
2. Heat 1 tsp oil in the same pan. Add grated ginger and fry for 3 minutes. Cool.
3.Add to the blender which has the dal powder. Grind the ginger,tamarind,jaggery water with the dal powder and grind to get a paste consistency.
4. Now heat 1 tsp in a pan. Add curry leaves and mustard seeds and let them splutter. Add this seasoning to the allam pachadi.
Sorry no pictures.. it was a busy day pour moi !
Shivi 