Andhra Allam Pachadi | Ginger Chutney | How to Make Ginger Chutney with tips

Pickles & Chutneys | vegetarian

  • Prep Time 5 Mins
  • Cook Time 12 Mins
  • Servings 20

Ingredients

  • 3-4 tbsp Oil
  • 2 tbsp Coriander Seeds (Dhaniya)
  • 1 tbsp Black Gram (Minapappu/ Urad Dal)
  • 1 tbsp Bengal Gram (Senaga Pappu/ Chana Dal)
  • 50 gms Dry Chillies (Stalks removed)
  • 1/3 Cup Ginger (Grated)
  • 1/4 Cup Jaggery
  • 2-2.5 tbsp Salt
  • 50 gms Tamarind (Soaked)
  • 50-70 ml Hot water
  • 1 tbsp Cumin (Zeera)
  • 10-12 Garlic (Vellulli/ Lehsun)

Instructions

  1. Heat oil in a pan and fry Dhaniya seeds, Urad dal, and Chana dal on medium flame until they change colour.
  2. Put in the dry Chillies and grated ginger and fry till red. Let the mixture cool.
  3. Grind the mixture of Dals and Chillies etc. in a Mixi along with the other ingredients into a smooth paste. Some people like it slightly coarse. Go along with your own preference.
  4. Test the Pachadi for salt and spice. You may have to add salt, Tamarind, and Jaggery as per need. (Look at the Tips to understand about how and when to add chillies).