Ginger Chutney

A chutney which is similar to Allam Pachadi (Andhra style).

Ingredients

Fresh Ginger – 1/2 cup grated (Please don’t use fibrous ginger or dry ginger as it would spoil the taste)

Jaggery – 1 big dollop (or around 5 gms). I used cane jaggery, the same can be replaced with brown sugar or palm jaggery (Nolen Gur)

Turmeric Pulp – 1/2 cup (the same can be reduced if the turmeric or imli is dark as it would be very sour)

Heeng (Asafoetida) – a pinch or two

Urad dal dhuli (Black gram skinned) – 1 tea spoon

Sarson (Mustard Seed) – 1 teas spoon

Curry Leaves – 1/4 cup

Dry red chilly – 1 (it can increased or completely avoided as per your requirement of heat).

Salt – to taste (I use rock salt)

Oil – Any cooking oil

Method

In a pan heat oil. Add urad dal, sarson and red chilly. Once the dal turns golden brown and sarson starts crackling add, curry leaves (leave a few curry leaves for tempering). When curry leaves turn crunchy add ginger and cook till ginger starts changing its colour and the raw smell goes. Please be careful as to not burn the ginger. You can do this at low heat. Take off from heat. In a grinding vessel add this mixture, heeng, salt, jaggery and turmeric. Grind to a smooth paste. Take out in the serving vessel. In a tempering pan add oil, pinch of sarson seeds, curry leaves and heat. Take it of when sarson starts crackling, temper the paste made earlier.

Your garlic chutney is ready.

The same can be stored in refrigerator for 2-3 days.

Tips: for tamarind and jaggery, the quantity needs to be adjusted as per the quality of the extract and sweetness of jaggery.

Remember the taste of jaggery and tamarind should not over power the strong taste of fresh ginger. I used rock salt in place of normal salt.