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# Ginger Chutney Recipe
| | |
| -------------- | ------ |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 1 box |
Per box.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1072 kcal |
| Carbohydrates | 138 g |
| Protein | 12 g |
| Fat | 56 g |
| Saturated fat | 4 g |
| Sodium | 7124 mg |
| Potassium | 839 mg |
| Fiber | 16 g |
| Sugar | 95 g |
| Vitamin A | 995 IU |
| Vitamin C | 10 mg |
| Calcium | 207 mg |
| Iron | 8 mg |
## Ingredients
### for chutney:
* 6 tsp oil
* 75 grams ginger
* 3 clove garlic
* 1 tbsp chana dal
* 1 tbsp urad dal
* 1 tbsp coriander seeds
* ¼ tsp methi / fenugreek
* 1 tsp cumin
* 30 dried red chilli
* 50 grams tamarind
* 75 grams jaggery
* 1 tbsp salt
* ½ cup water
### !for tempering:
* 2 tbsp oil
* 1 tsp mustard
* ½ tsp chana dal
* ½ tsp urad dal
* pinch hing
* 2 dried red chilli *(broken)*
* few curry leaves *(chopped)*
## Instructions
1. firstly, in a large pan heat 3 tsp oil, add 75 grams ginger and saute for 2 minutes.
2. saute on medium flame until ginger changes colour slightly.
3. also, add 3 clove garlic and saute until it turns slightly golden brown. keep aside.
4. in the pan heat 3 tsp oil, add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, ¼ tsp methi and 1 tsp cumin.
5. roast on low flame until the spices turn aromatic.
6. further, add 30 dried red chilli and saute until the chills puff up.
7. cool completely, and transfer to the mixi.
8. blend to coarse powder without adding water.
9. now add roasted ginger and garlic.
10. blend to a thick paste by scraping sides.
11. now add 50 grams tamarind soaked in ¼ cup hot water for 30 minutes.
12. also, add 75 grams of jaggery and 1 tbsp salt.
13. blend to smooth paste.
14. to adjust the consistency, add ½ cup of water and blend well.
15. blend to a slightly thick paste, making to a silky texture.
16. now to prepare the tempering, heat 2 tbsp oil.
17. add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves.
18. splutter the tempering and pour over the pachadi.
19. finally, enjoy ginger chutney or allam pachadi with idli or dosa.
## Step-by-step
firstly, in a large pan heat 3 tsp oil, add 75 grams ginger and saute for 2 minutes.
saute on medium flame until ginger changes colour slightly.
also, add 3 clove garlic and saute until it turns slightly golden brown. keep aside.
in the pan heat 3 tsp oil, add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, ¼ tsp methi and 1 tsp cumin.
roast on low flame until the spices turn aromatic.
further, add 30 dried red chilli and saute until the chills puff up.
cool completely, and transfer to the mixi.
blend to coarse powder without adding water.
now add roasted ginger and garlic.
blend to a thick paste by scraping sides.
now add 50 grams tamarind soaked in ¼ cup hot water for 30 minutes.
also, add 75 grams of jaggery and 1 tbsp salt.
blend to smooth paste.
to adjust the consistency, add ½ cup of water and blend well.
blend to a slightly thick paste, making to a silky texture.
now to prepare the tempering, heat 2 tbsp oil.
add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves.
splutter the tempering and pour over the pachadi.
finally, enjoy **ginger chutney** or **allam pachadi** with idli or dosa.
## Video
## Notes
* firstly, make sure to roast the ginger and garlic slightly, else the raw flavour will be present.
* also, increase the amount of chilli if you are looking for a spicer version.
* additionally, use boiled water to blend the chutney as it helps to increase the shelf life.
* finally, **ginger chutney** or **allam pachadi recipe** stays good for 10 days when refrigerated.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/ginger-chutney-recipe-allam-pachadi/](https://hebbarskitchen.com/ginger-chutney-recipe-allam-pachadi/)
