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ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney |


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Ginger Chutney

ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with 33 amazing images.

ginger chutney is a popular Andhra chutney also known as allam chutney.

ginger chutney goes well with South Indian food like idlis, dosa, uttapam and vadas. allam chutney is a popular accompaniment to South Indian food.

Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this ginger chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and vadas.

We have added urad dal and chana dal to enhance the taste of ginger chutney. Some people skip the dals and use peanuts instead. The choice is yours.

Tips for ginger chutney. 1. Serve ginger chutney with idli. 2. Instead of Kashmiri red chilli you can use bedgi dry red chillies also. It has same pungency and colour like Kashmiri chillies. 3. Tamarind and jaggery are added to the chutney to balance out the flavours.

Enjoy ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with step by step photos.

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Ginger Chutney recipe - How to make Ginger Chutney

Preparation Time:    Cooking Time:    Total Time:     1Makes 0.75 cup (10 tbsp )
Show me for cup

Ingredients

For Ginger Chutney
1/2 cup roughly chopped ginger (adrak)
1 1/2 tbsp coconut oil or any other refined oil
2 tbsp roughly chopped garlic (lehsun)
4 to 5 whole dry kashmiri red chillies , broken into pieces
1 tsp cumin seeds (jeera)
2 tbsp coriander (dhania) seeds
8 to 10 curry leaves (kadi patta)
2 tbsp tamarind (imli) pulp
salt to taste
1/4 cup roughly chopped jaggery (gur)

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp chana dal (split bengal gram)
1/2 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli , broken into pieces
1 tsp finely chopped garlic (lehsun)
4 to 5 few curry leaves (kadi patta)
Method

For ginger chutney
    For ginger chutney
  1. To make ginger chutney, heat 1 tbsp of oil in a broad non-stick pan, add the ginger and garlic and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
  2. Add the red chillies, cumin seeds, coriander seeds, curry leaves and tamarind, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
  3. Add the jaggery, salt and approx. ½ cup of water and blend in a mixer to a smooth paste. Transfer the paste into a bowl and keep aside.
  4. For the tempering, heat the remaining ½ tbsp of oil in the small non-stick pan and add the mustard seeds.
  5. When the seeds crackle, add the chana dal, urad dal and red chillies and sauté on a medium flame for a few seconds.
  6. Add the garlic and curry leaves and sauté on a medium flame for a few seconds.
  7. Pour the tempering over the prepared paste and mix well.
  8. Store the ginger chutney in an air-tight container and keep refrigerated. Use as required.

Ginger Chutney recipe with step by step photos

like ginger chutney
  1. like ginger chutney recipe | allam chuntey | South Indian adrak chutney | you can try out other South Indian chutney recipes from our collection like:

what is ginger chutney made of?
  1. what is ginger chutney made of? allam chutney is made from cheap and easily available ingredients in India such as 1/2 cup roughly chopped ginger (adrak), 1 1/2 tbsp coconut oil or any other refined oil, 2 tbsp roughly chopped garlic (lehsun), 4 to 5 whole dry kashmiri red chillies , broken into pieces, 1 tsp cumin seeds (jeera), 2 tbsp coriander (dhania) seeds, 8 to 10 curry leaves (kadi patta), 2 tbsp tamarind pulp (imli), salt to taste, 1/4 cup roughly chopped jaggery (gur) and a tempering of Indian spices. See below image of list of ingredients for ginger chutney.
     

paste for ginger chutney
  1. Heat 1 tbsp of coconut oil in a broad non-stick pan.
  2. Add 1/2 cup roughly chopped ginger (adrak) or sliced ginger.
  3. Add 2 tbsp roughly chopped garlic (lehsun) 
  4. Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add 4 to 5 whole dry kashmiri red chillies , broken into pieces.
  6. Add 1 tsp cumin seeds (jeera).
  7. Add 2 tbsp coriander (dhania) seeds.
  8. Add 8 to 10 curry leaves (kadi patta).
  9. Add 2 tbsp tamarind pulp (imli).
  10. Mix well.
  11. Sauté on a medium flame for 2 to 3 minutes, while stirring continuously. 
  12. Keep aside to cool. We used a thali to cool it quickly.
  13. Put in a mixer.
  14. Add 1/4 cup roughly chopped jaggery (gur).
  15. Add salt to taste. We added 1/2 tsp salt.
  16. Add approx. ½ cup of water. We later added 2 tablespoons more of water as the paste was not getting blended.
  17. Blend in a mixer to a smooth paste.
  18. Transfer the paste into a bowl and keep aside.

tempering for ginger chutney
  1. Heat the remaining ½ tbsp of coconut oil in the small non-stick pan
  2. Add 1/2 tsp mustard seeds ( rai / sarson).
  3. Add 1/2 tsp chana dal (split bengal gram).
  4. Add 1/2 tsp urad dal (split black lentils).
  5. Add 1 whole dry red chilli, broken into pieces.
  6. Sauté on a medium flame for a few seconds.
  7. Add 1 tsp finely chopped garlic (lehsun).
  8. Add 4 to 5 few curry leaves (kadi patta).
  9. Sauté on a medium flame for a few seconds.

making ginger chutney
  1. Take the paste of ginger chutney.
  2. Pour the tempering over the prepared paste.
  3. Mix ginger chutney | allam chuntey | South Indian adrak chutney | well.
  4. Serve ginger chutney | allam chuntey | South Indian adrak chutney | immediately.

tips for ginger chutney
  1. Serve ginger chutney with idli.
  2. Serve ginger chutney with dosa.
  3. Instead of Kashmiri red chilli you can use byadgi dry red chillies also. It has same pungency and colour like kashmiri chillies.
  4. Tamarind and jaggery are added to the chutney to balance out the flavours.
Accompaniments

Dahi Idli 
Idli 
Moru Moru Dosa 
Rava Idli in Microwave 
Sooji Idli ( Suji Idli) 
Vermicelli Idli 

Nutrient values (Abbrv) per tbsp
Energy41 cal
Protein0.2 g
Carbohydrates5.2 g
Fiber0.1 g
Fat2.2 g
Cholesterol0 mg
Sodium0.8 mg
Click here to view calories for Ginger Chutney

RECIPE SOURCE : South Indian RecipesBuy this cookbook
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Reviews

जिंजर चटनी
5
 on 04 Oct 17 05:27 PM


मुझे चटनी बेहाद पसंद है ईस मेने आज दक्षिण भारतीय जिंजर चटनी ये रेसिपी ट्राय की और स्वादिष्ट रेसिपी मुझे बेहाद पसंद आई
Reply
Ginger Chutney
4
loves cooking
 on 22 Aug 14 06:40 PM


It's an unusual chutney recipe. Not everybody might like it but I am sure it will be liked by some, Garlic helps to disguise the strong taste of the ginger. Do make it if you feel like making something unusual.
Reply