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Spicy Ginger Chutney

28 Dec

Pachi Allam Pachadi.

Fresh ginger is peeled and washed. It is then chopped up and ground into paste along with freshly fried dals and spices. Serve spicy ginger chutney with idly, dosa or with steamed rice.
Makes: around 4 Servings of Spicy Ginger Chutney.


Ginger 3 – 4 inch Piece
Tamarind 2 inch Piece
Whole Red Chiles 2
Sugar 1 Tbsp
Chana Dal 1 Tbsp
Urad Dal 1 Tbsp
Cumin Seeds a Pinch
Salt to Taste
Oil 1 tsp

Method of preparation:

Peel, wash and roughly chop the ginger.
Remove stems and break the red chiles into pieces.

Heat oil in a pan, add chana dal and urad dal.
Fry till golden brown in color and remove from heat.
Add broken red chiles into same pan with remaining oil and fry till brown in color.
Cool the ingredients to room temperature before grinding.

Grind the fried ingredients into powder using a spice grinder.
Add the chopped ginger, tamarind, sugar, cumin seeds, salt and little water.
Grind again into smooth mixture and remove onto a bowl.
Serve spicy ginger chutney with idly, dosa or with steamed rice.
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust sugar, tamarind and red chiles according to your preference.
Variations: Check other chutney recipes here.
Other Names: Spicy Ginger Chutney, Pachi Allam Pachadi.