How to Make Ginger Chutney or Allam Chutney (Allam Pachadi)
Ginger Chutney or Allam Pachadi (Allam Chutney)
Health Benefits of Ginger
The medicinal properties of ginger come from a substance in it called gingerol, known for its health benefits. Ginger is a known remedy for many types of nausea, including morning sickness. It can boost your bone health and improve respiratory conditions.
Ginger helps with allergy and asthma. It acts as an effective painkiller, gives relief from menstrual cramps, is anti-inflammatory, aids in digestion, and helps eliminate arthritis symptoms.
This ginger chutney is a specialty of Andhra foods. In this chutney, roasted lentils, sauteed onions, tomatoes, red chilies, tamarind, grated coconut, jaggery, and salt are used along with ginger.
Serve this spicy, mildly-sweet, and aromatic chutney with dosa, idli, or steamed rice.
Now, a detailed recipe for making this ginger chutney.
- 2 tsp ginger, chopped
- 2 tbsp onions, roughly chopped
- 2 tbsp tomatoes, roughly chopped
- 2-3 dry red chilies, less hot variety
- 2 tsp split chickpea/gram dal (chana dal)
- 2 tsp white lentils (urad dal)
- 1 tsp coriander seeds
- 1 1/2 tsp+1/2 tsp oil, for sauteing and tempering
- 10 curry leaves
- 2-3 tbsp coconut, grated or chopped
- 1 tsp jaggery
- 1/2 tsp mustard seeds
- 2 pinches hing/asafoetida powder
- 1/3 tsp salt, or as per taste
- gooseberry size tamarind piece, soaked in warm water for 10 minutes
Step-By-Step Instructions and Images for Making Ginger Chutney (Allam Pachadi)
- Wash ginger. Peel the skin. Roughly chop it.
- Heat 1 1/2 tsp oil in a deep-bottomed pan. Add gram dal (split chickpea). Saute over low heat for a minute.
- Throw in white lentils. Continue sauteing until both the lentils are lightly golden brown.
- Add curry leaves, red chilies, coriander seeds, chopped onions, and chopped ginger. Stir-cook till onions become translucent.
- Throw in chopped tomatoes. Continue sauteing until they become a bit mushy. Now, turn off the heat. Keep it aside for cooling.
- Once the mixture is almost cold, put it in a mixer jar. Add grated coconut, soaked tamarind, jaggery, and salt.
- Grind adding enough water to get a near-smooth thick sauce. Transfer it to a serving dish.
- Next, you have to temper this chutney. For that, heat 1/2 a teaspoon oil in a small pan. Throw in mustard seeds. Let them crackle. Add curry leaves and hing powder. Turn off the heat. Mix well.
- Pour this tempering on the chutney. Mix well at the time of serving the chutney.
- Now, your favorite ginger chutney is ready! Serve this spicy and aromatic chutney with dosa, idli, or steamed rice.
- Enjoy the taste and reap the health benefits of ginger.
Nutritional Information of Ginger Chutney
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 2 g||1%|
|Sugar 0 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 1 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|