Ginger chutney | Ginger pickle | Allam pachadi

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Ginger chutney | Ginger pickle | Allam pachadi

with step by step photo and video recipe. Learn how to do Allam Chutney / Ginger Pickle is one of the easiest and healthy recipe, Can be eaten more than 2 months long. Basically is a dip or sauce, prepared with ginger, jaggery, tamarind. Can be served as side dish.

Ginger chutney | Ginger pickle | Allam pachadi

Allam Chutney / Ginger Pickle is one of the easiest and healthy recipe, Can be eaten more than 2 months long. Basically is is a dip or sauce, prepared with ginger, jaggery, tamarind. Can be served as side dish.
Course Chutney
Cuisine Indian

Ingredients

  • 100 grams ginger
  • 100 grams red chilli powder
  • 2 tbsp salt
  • 100 grams jaggery/gud
  • 100 grams tamarind soaked in hot water

For Tempering:

  • 1 pinch hing/asafoetida
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp gram dal
  • Few curry leaves

Instructions

  1. Take fresh ginger rinse with water and peel it with a spoon, wipe with the kitchen towel
  2. Finely chop into small pieces
  3. In a jar add chopped ginger, drain the tamarind and add tamarind only do not add water, add salt, jaggery, red chilli powder

  4. Blend into smooth paste

Tempering:

  1. Heat oil in a pan add mustard and cumin seeds, gram dal, urad dal, curry leaves, pinch of hing fry till the colour changes, turn off the flame and allow it to cool
  2. Pour it on chutney and enjoy 2 months long

Recipe Notes

  • Store it in a tight container

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