Recipe Cooked, Photographed and Written by Praveena
Prep Time:5 mins Cooking Time:10 mins Cuisine:Indian
Ginger is natures best remedy for treating nausea,sickness and even helps in digestion. For this reason, Indian recipes especially breakfast items have mostly ginger as an ingredient.Ginger Chutney / Allam Pachchadi is one such recipe which helps to eliminate the morning sickness. And so , mostly in South Indian breakfast Ginger Chutney / Allam Pachchadi is taken as an accompaniment. Where Allam is meant as Ginger in Telugu, my mother tongue.
How can I forget those first two trimesters of my first pregnancy, when I solely depended on the ginger chutney made by me MIL for breakfast. Just to get rid of my severe morning sickness those days.. haha. Lovely ,memorable days!! 🙂
This chutney can be taken as an accompaniment for idli, dosa, upma, uthappam, paratha, bread, rice , what else anything . You can find my recipe for Rava-Upma/Semolina Savoury Porridge here.
This chutney I made stays good upto 3-4 weeks in the refrigerator, if you follow my every step that I mentioned. Give a try then!
Before starting to cook, don’t forget to see the Tips mentioned in the end.
My Chutney Collection⇒ Chutney / Pachchadi / Dip
- Ginger – 1 fist size piece
- Salt – 2 teaspoon
- Cooking Oil – 3 tablespoons
- Tamarind – quantity of large size lemon
- Dry Red Chillies – 3
- Jaggery – equal quantity of ginger
Ingredients for Tempering :
- Urad dal / Minapappu / Split Black gram – ½ teaspoon
- Mustard seeds / Aavalu – ¼ teaspoon
- Chana dal / Split Yellow gram dal – ½ teaspoon
- Jeera / Cumin Seeds -½ teaspoon
- Fenugreek Seeds / Menthulu – ¼ teaspoon
- Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
- Turmeric – ¼ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- First wash the ginger with cold water and wipe clean it perfectly.
- Cut the ginger into small pieces and finely chop/grate the jaggery. See pic below.
- Now, put a small pan on stove under medium flame, add the oil, all the items under ‘Ingredients For Tempering’. Saute them . See the pic below.
- Once all the pulses & seeds are fried to the correct extent (golden brown) add the red chillies.
- Give a gentle mix to all the items in the pan. Switch off the flame and let them cool.
- Once they are cooled, transfer whole of these tempered ingredients into a blender/mixer.
- Add the ginger pieces, dry tamarind,chopped jaggery and salt.
- Without adding any water, grind the ingredients in the blender into a smooth paste.
- See pic below. Done!!
- Don’t add any garlic or onion to this recipe , as they contain water it reduces the shelf life of the chutney on whole.
- Throughout the recipe remember not to add any water. By doing so we can extend the shelf life of this chutney.
- Wipe Clean the blender/mixie before using it for grinding.
- In case you find difficult in grinding into a smooth paste, just add a teaspoon of hot oil while grinding. Or else add hot water while grinding.
- Store it the refrigerator and it stays good up to 3-4 weeks as well.
- The chutney might become dry even in the fridge. Then, to loosen it, before using the chutney ,just add hot water to the needed quantity, But store the rest back in the fridge.
- This chutney/dip is obviously sweet and sour which it acquired from jaggery and tamarind respectively.
- We had this chutney as an accompaniment for Rava Upma / Semolina Savoury Porridge which is a South Indian breakfast item. See pics below.
You can Pinit here for later use:
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