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allam pachadi recipe
allam pachadi recipe / Ginger Chutney, Andhra style is perfect combo of little sweet, little tangy and little hot with beautiful ginger flavor. How to prepare South Indian Ginger chutney- with step by step pictures.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
people
Calories
118
kcal
Author
Sujatha Muralidhar
Ingredients
Ingredients for grinding
50
grams
ginger
peeled and chopped
1
green chili
/ Serrano pepper
1
red chili
optional
1
lemon size
tamarind
2
tablespoon
jaggery
½
teaspoon
fenugreek seeds
½
teaspoon
salt
½
cup
water
Ingredients for seasoning
1
teaspoon
sesame oil
or vegetble or canola oil
½
teaspoon
black mustard seeds
½
teaspoon
urad dal
/skinless black gram
Instructions
To the blender jar add ginger, green chili, red chili, tamarind, jaggery, fenugreek seeds, salt, and water.
Heat pan in medium heat, add a teaspoon of sesame oil.
When the oil heats up, add mustard seeds followed by Urad dal. Wait till the mustard splutters.
Add ground raw ginger chutney to the pan.
Cook it in simmer to medium flame by stirring it occasionally.
Continue to stir it till oil gets separated from the chutney and reaches little thicker consistency. Remove it from the fire.
Nutrition
Calories:
118
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
2
g
|
Sodium:
662
mg
|
Potassium:
176
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
215
IU
|
Vitamin C:
36.3
mg
|
Iron:
0.9
mg