Ginger Chutney Recipe

Ginger chutney is a very popular recipe amongst the Telugu speaking families both in Telangana and as well as in Andhra states. It is punchy and flavourful making it a great companion of any south Indian dishes like Idli, Vada or Dosa. It also goes well with main meals like rice, roti or puri.

You can enjoy it with a sandwich too, for a change of taste.

The only caution is – it is addictive! Any breakfast in these two Telugu states is usually served with ginger chutney, fondly called ‘Allam Pachadi’ (allam is ginger and pachadi is chutney or pickle).

The ingredients include lentils (urad and chana or besan dal) with tangy tamarind juice that result in a unique taste of its own. The combination of punchy hot taste of ginger, sweet jaggery flavour and tangy tamarind present a pleasing, addictive and irresistible chutney that is easy to prepare and enjoyed for a few days if stored properly.

The flavours spread during the preparation of ginger chutney keep you entertained and make you satisfied. Curry2Night is glad to bring this chutney recipe to you for you to enjoy both while making it and while tasting it too.

Let's cook

Ginger Chutney Recipe

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Here is Your Recipe

Urad dal - 1 tablespoon
Chana dal - 1 tablespoon
Coriander seeds - 1 tablespoon
Dried Red Chillies 10 or 12
Ginger - 1/2 cup
Tomatoes - 5 or 6 medium size
Tamarind - a lime size
Jaggery - 1 cup
Cumins Seeds - 1 teaspoon
Oil - to fry as required
Salt to taste

Fry Urad dal, Chana dal, and coriander seeds in a tablespoon of oil (use coconut oil, if you can).
It’s an experience to smell the aroma coming out of these three ingredients.
Keep stirring to fry on low flame for a while - until all the three ingredients are roasted to golden brown.
Beware, they will quickly burn if you are not stirring and not careful!
Keep aside to cool down and now fry 10 to 12 quality dried red chillies in a teaspoon of oil for only a few minutes, don’t let the chillies turn black.
Keep aside.
Take a cup of cleaned, skinned off and sliced fresh ginger and fry in a tablespoon of oil for 5 to 6 minutes or until nicely cooked.
Add 5 or 6 tomatoes cleaned, dried and sliced into small pieces.
Take only vine, fully ripened tomatoes for great results.
Cook until the tomatoes are soft and fully done by stirring often.
Now add one cup of jaggery and lime size tamarind.
Keep cooking so that these two are completely dissolved.
Now add salt to your choice of taste and stir well.
Keep aside and wait until this mixture is fully cooled down.
Add the dals, coriander seed and fried red chillies mix into a grinder jar and blend for a minute or so.
Now add a teaspoon of cumin seeds, the fried ginger, tomato mixture and blend until it is either a smooth or coarse paste (as per your preference).
I bet by now your kitchen will be bursting with aromas (if you exactly follow the above steps)
Last bit is to do a tadka - heat a teaspoon of oil and add mustard seeds. Once they start to pop, add fresh curry leaves (if not dried ones also fine).
Add this tadka to the blend.
You can store this up to two weeks, but it is hard to stay that long, since it is so addictive it will finish in less than a week, I experienced!

  • This ginger chutney can be stored in an air tight jar for a week.
  • Always use fresh ingredients for authentic taste and to store for longer period of time.
  • Try with any south Indian breakfast items like idli, wada, dosa or upma. Yummy!

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