Ginger Chutney | Allam Pacchadi | Andhra Allam Pacchadi | Adrak Chatni | Quick & Easy Chutney | How to make Allam Pachadi | Best Chutney for Breakfast recipes
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Ginger Chutney | Allam Pacchadi | Andhra Allam Pacchadi | Adrak Chatni | Quick & Easy Chutney | How to make Allam Pachadi | Best Chutney for Breakfast recipes- Are you always looking for a Chutney to go with the Tiffins you are making? Then make this Andhra Style “Ginger Chutney”, and it stays fresh for a month. Here is a step by step recipe of the spicy Ginger Chutney with images and a video.
It is said that the Andhras are the most talented ever in making pickles and Chutneys. There are so many kinds of Chutneys. There are Chutneys made with virtually every vegetable. Spicy Ginger Chutney is one of those. Ginger Chutney is made in various ways. It stays fresh for a month. And tastes better in Tiffins than with Rice.
This Chutney is made mainly in the Guntur, Prakasham, Krishna districts of Andhra Pradesh, where it is available on street-side fritter carts. It is such a popular Chutney. Store it in the fridge, and the Chutney will last a month. You can take out a portion and add fresh seasoning to it.
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Tips
Green Chillies: We can get more Chutney if you use Chillies of medium spice. What I have suggested is spicy Green Chillies. But if you feel it is too spicy, then add cooked Tamarind paste, Jaggery and Salt and balance the taste.
Hot Water: Chutney will stay fresh for a month only if you grind it with hot Water. Coldwater may make the Chutney tasty, but it won’t last many days.
Ginger Chutney | Allam Pacchadi | Andhra Allam Pacchadi | Adrak Chatni | Quick & Easy Chutney | How to make Allam Pachadi | Best Chutney for Breakfast recipes - Recipe Video
Ginger Chutney | Allam Pacchadi | Andhra Allam Pacchadi | Adrak Chatni | Quick & Easy Chutney | How to make Allam Pachadi | Best Chutney for Breakfast recipes
Prep Time 5 mins- Cook Time 10 mins
- Total Time 15 mins
Servings 30
Ingredients
- 200 gm Green Chillies
- 75 gm Ginger
- 100 gm Jaggery
- 50 - 70 gm Tamarind
- Salt – to taste
- Hot Water
- 2 tbsp Oil
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Seasoning
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 Sprigs Curry Leaves
- 2 Red Chillies
Instructions
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Heat Oil and add Green Chilli pieces and fry until they change colour.
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Then add Ginger pieces and fry for 2-3 minutes. Set aside.
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Add the Ginger and Green Chilli pieces and the rest of the ingredients to a mixie and grind to a smooth paste.
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Heat Oil and add the ingredients for seasoning, one by one and mix in the Chutney.
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If this Chutney is ground with hot water and is kept in the fridge, it will last at least a month.
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