Friday, December 11, 2009

Ginger chutney/allam pachadi

Ginger chutney /Allam pachadi is the combination of sweet,spice and sour.This is perfect chutney or pickle for pesarattu ,idly,dosa,roti and rice.

ginger -50 gms cup remove skin,wash and sliced
gaggery-50 gms grated
tamarind-50 gms
red chilly-50 gms
coriander, cumin,fenugreek  seeds -each 1 tsp(optional)
salt -1 to 2 tsp as per taste
for seasoning:
mustard, coriander seeds-1/2 tsp
curry leaves-1 spring
oil -3 tsp
 Take the tamarind into a microwave safe bowl add little water to it. put it in microwave and cook for 1 to 1 1/2 min.then tamarind cook very soft .make sure the water should be evaporate while cook .because the water will not store the pickle for long down the tamarind
Mean time Heat the pan on medium flame then fry red chilly and coriander,fenugreek,cumin seeds  separately.let it be cool.
once cool all the ingredients grind fried red chilly, coriander,fenugreek,cumin seeds into powder.then add  cooked tamarind,ginger,gaggery,salt grind them into fine paste.take it into bowl.
for seasoning heat oil frying pan add mustard ,coriander seeds and curry leaves.when it spluttering add it into allam seasoning you can also add 3 to 4 garlic cloves.
store it in airtight container and refrigerate can be store for long time.


kothiyavunu said...

Slurp!! mouthwatering chutney!!! ur version sounds gr8..:)

Swapna Sree said...

Thanks a lot...

Tina said...

Colourful and healthy chutney...

Ms.Chitchat said...

Lovely chutney recipe. Have not had this before. A sure try at home. Thanx for sharing.


Swapna Sree said...

Thanks Tina...

Swapna Sree said...

Thanks Ms.Chitchat...Surely will like it...