Ginger chutney recipe | Allam chutney | chutney for pesarattu

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Ginger chutney or allam chutney is one of the best home remedy for loss of appetite.Ginger is known to improve digestion.Also ginger chutney is a best match to have with pesarattu and with plain dosas too.It is easy to make and takes less number of ingredients.

Ingredients required:
refined oil - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tbsp
dry red chillies(byadgi chillies) - 8 to 9
hing/asafoetida - peanut sized (or 1/4th tsp of hing powder)
chopped ginger - 5 to 6 tbsp
tamarind - small lime sized
turmeric powder - 1/2 tsp
jaggery - 9 to 10 tbsp(twice the quantity of ginger)
salt - to taste

* Heat up  oil in a pan.Add mustard seeds.Once mustard starts spluttering
  add urad dal.
* Once urad turns slightly brown,add dry red chillies and fry for 2 minutes.
* After frying red chillies add asafoetida,and chopped ginger.
* Also add a small lime sized lump of tamarind.
* Add turmeric powder fry for 1 more minute and turn off the flame.
* Allow the dried ingredients to cool and then add them to a blending jar.
* Add required amount of salt and grind them into a fine paste.DO NOT ADD WATER
  while grinding.
* Transfer the chutney to a bowl.This chutney can be stored in an air tight
  jar at room temperature up to 4 or 5 days.

Step by step photos :

1.In a pan heat up oil.Ginger chutney.mp4.00_00_08_13.Still002

2.Add mustard seeds and wait until it starts spluttering.Ginger chutney.mp4.00_00_11_09.Still003.jpg

3,Next add urad dal and fry it until it turns slightly brown in color.Ginger chutney.mp4.00_00_13_15.Still004.jpg

4.Next add byadgi red chillies and fry them for 2 minutes.Ginger chutney.mp4.00_00_15_28.Still005Ginger chutney.mp4.00_00_21_03.Still006

5.Next add hing and chopped ginger.Ginger chutney.mp4.00_00_29_14.Still007.jpgGinger chutney.mp4.00_00_36_03.Still008.jpg

6.Fry it and add tamarind.Ginger chutney.mp4.00_00_38_26.Still009.jpg

7.Finally add turmeric powder,fry well and turn off the flame.Ginger chutney.mp4.00_00_51_16.Still011

8.Once the fried ingredients have cooled transfer them into blending jar.Ginger chutney.mp4.00_01_13_15.Still012

9.Add required amount of salt and jaggery.Amount of jaggery should be twice that of ginger.Do not add water while grinding.Ginger chutney.mp4.00_01_25_00.Still013Ginger chutney.mp4.00_01_38_25.Still015

10.Grind into a fine paste and our ginger chutney will be ready to serve 🙂Ginger chutney.mp4.00_01_41_23.Still016Ginger chutney.mp4.00_01_49_18.Still017For the complete video recipe click here : Ginger chutney.mp4.00_00_04_13.Still001


One thought on “Ginger chutney recipe | Allam chutney | chutney for pesarattu

  1. you will definitely like the taste with this measurement ! Jaggery will blend nicely with ginger.But you can reduce the amount of jaggery as per your taste.


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