Ginger Chutney

With a recent affinity towards Ginger, I got introduced to this mind-blowingly delicious Ginger Chutney, courtesy: my mother-in-law. Now, being married into a family from the southern Indian state of Andhra Pradesh, I have the luxury of enjoying an incredible variety of condiments such as chutneys and podis. This one happens to be one of my absolute favorites.

Ginger, or Allam, as it is known in Telugu is know for its medicinal properties, particularly the immunity boosting and anti-inflammatory properties. So a little Ginger Chutney (or Allam Pachadi, as it is called in Telugu) everyday will be amazing for the body.



The pungent and bitter flavor of the Ginger may be off-putting to some. But the flavor profile can be managed with other ingredients such as Coconut and Jaggery. The key is in properly frying the Ginger before blitzing it into a chutney. Otherwise, the chutney will taste like eating raw Ginger.



This chutney can be enjoyed with Rice, Rotis, Dosas and Rottis.

Prep time10 minutes
Cook time15 minutes
ServesBulk item that can be stored long-term

Ingredients

  • Ginger – 2 medium sized roots. Peeled, cleaned and roughly chopped
  • Dried Red Chili – 2-3
  • White Urad Dal – 2 tbsp
  • Dry or desiccated Coconut – 1 cup
  • Jaggery Powder – 1 cup
  • Salt – As per taste
  • Tamarind Juice – 1 tsp
  • Water – As needed for the desired Chutney consistency
  • Oil – 2-3 tbsp for frying

Method

  1. Add oil to a pan. Once it is hot, add the dried red chilies and white urad dal. Fry until the urad dal turns slightly brown and remove from the pan
  2. To the same pan, add the roughly chopped ginger and fry for 10-15 minutes until the ginger pieces are transparent and are completely cooked through (This step can be combined with step 1, just be careful not burn the urad dal during the frying process). Set aside to cool
  3. To a blending jar, add the fried ingredients followed by the remaining ingredients
  4. At first, add a splash of water and pulse the blender. This is to achieve a coarse consistency for the chutney, which is the best way to enjoy it. If you prefer a smoother consistency, add additional water and blend until the desired consistency is achieved
  5. Serve immediately or store in an air-tight container for 1-2 weeks

Pro tips from my mother-in-law:

  • Thoroughly cook the ginger pieces until they turn transparent. Under-cooked ginger will result in a bitter tasting chutney and will make the chutney inedible
  • Adjust the tanginess and sweetness by adjusting the quantity of tamarind juice and jaggery
  • Adjust the consistency of the chutney by adding additional water (a little at a time) to achieve a thinner and smoother chutney consistency

You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

One Comment Add yours

  1. Nice recipe. One query — we can’t have longer shelf life if water is added while grinding

    Like

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