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Fresh Ginger Chutney

25 Jan

Allam Pachadi.

This is a fresh version of ginger chutney which is sweet, sour and spicy. Fresh ginger is ground into smooth paste along with tamarind, jaggery and green chiles. Cilantro is added to the chutney for substance and taste. Ginger chutney is normally eaten with idly, dosa, vada etc…
Makes: around half cup of Fresh Ginger Chutney.


Fresh Ginger 2 inch Long
Tamarind 1 inch sized ball
Jaggery 1 1/2 inch block
Green Chiles 1 – 2
Cilantro handful of leaves (optional)
Salt to taste

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Peel, wash and chop ginger.
Soak tamarind in quarter cup of warm water for sometime and extract all the thick juice.
Mash the jaggery a little to ease the grinding process.
Wash and roughly chop cilantro leaves.

Grind together ginger, tamarind extract, jaggery, green chiles, cilantro and salt into smooth paste.
Add minimum amount of water if required and grind again.
Adjust any seasonings if required and remove the ginger chutney onto a bowl.
Serve fresh ginger chutney with idly, dosa, vada etc…
Notes: Make sure to grind all the ingredients.

Suggestions: Add more green chiles for spice, adjust jaggery for sweetness.
Variations: You can also do the tempering with cumin seeds and mustard seeds if you wish.
Other Names: Fresh Ginger Chutney, Kothimera Allam Pachadi, Allam Chutney.