Ginger Chutney /Allam Pachadi

Chutneys in Andhra are made fresh almost everyday! On popular demand I made the ginger chutney this weekend. Ginger Chutney ( Allam Pachadi), will make a great dip and is very good condiment for all the South Indian breakfasts.  

Ingredients: 

• Ginger 3 inches piece
• Tamarind pulp 1/2 small cup
• Sugar/Jaggery - 2 teaspoons
• Red Chilli Powder - 1/2 teaspoon
• Fenugreek seeds - 1/4 teaspoon
• Mustard seeds - 1/4 teaspoon
• Butter/ghee - 1/2 teaspoon
• Water as needed
• Salt to taste

Preparation:

Ginger Chutney

Breakfast: Dosa with Ginger Chutney

• Cut ginger into small pieces.
• In a small pan, heat the butter/ghee and add fenugreek seeds and mustard seeds.
• Once mustard seeds start to splutter, remove from heat and let it cool.
• In a grinder, add the fried mixture, salt to taste, ginger pieces and grind until smooth paste.
• Now add the tamarind pulp, sugar/jaggery Red Chilli powder and grind again.
• Add water as needed.
• A spicy, sweet and sour ginger chutney is ready to be served.
• This tastes good with any South Indian breakfasts, as a dip and also with rice and a dollop of ghee.

Alterations: 

• Tamarind pul can be replaced with aam choor powder.

Warnings:

• This is a spicy chutney, as we are adding ginger and Red chilli powder. Be careful when serving or eating if you are not a big fan of spicy food.