Categories

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.


Authors

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.
Robust Ginger Chutney (Allam Pachadi)

Robust Ginger Chutney (Allam Pachadi)

It’s time to add another awesome accompaniment to your cooking arsenal. Popular in South India, this spicy ginger chutney is full of punch and just what you need to add a new dimension to your meals. 

 

Serves: 4-5 | Prep time: 30 minutes approx. | Cooking time: 30 mins approx.

 

Ingredients Required:

  • Oil - 2 tbsp
  • Cumin seeds - ½ tbsp
  • Split bengal gram/ chana dal - 60 g/ 4 tbsp
  • Black gram / black urad dal - 1.5 tsp
  • Dry red chillies - 25 g
  • Coriander seeds - 25 g / 2 tbsp
  • Ginger - 400 g, peeled and cut
  • Tamarind pulp - 25 g / 2 tbsp
  • Jaggery - 25 g
  • Salt - to taste
  • Mustard seeds - 1 tsp
  • Curry leaves - 2 to 3 sprigs

 

Utensils Required:

  • Knife
  • Cutting board
  • Grinder
  • Pan

 

Method:

  • In a pan heat some oil. To this add the cumin seeds, coriander seeds, chana dal, black urad dal and the red chillies. We've used a combination of Byadagi chillies, which are spicy and Kashmiri chillies which are milder. Feel free to use only Byadagi if you can handle the heat.

 

  • Continue and add the ginger. Let it get a little softer. Then add the tamarind pulp and sauté till the whole mixture is cooked through. This should not take more than 5 to 10 minutes.

 

  • Take it off the heat. Let it cool completely and then it’s time to blend.
  • In the chutney jar of your mixer grinder blend the mixture to a fine paste. You may not be able to do it all at once so do it in batches and half the jaggery to add into each batch.
  • Stop after a few seconds of blending, when the mixture is a coarse paste open and add salt. Remember to taste it and adjust at for the amount of salt you prefer. Now add in the jaggery and blend it again.

 

  • For the tempering, heat some oil in a pan and when it's hot add in the mustard seeds and curry leaves.
  • Pour this tempered oil mixture onto the ginger paste. Alternatively you could add the paste into the tempering and mix it that way. When everything is nicely mixed you're ready to eat!

 

  • This is popularly eaten with dosa or idli but will elevate any meal!

Other Information

  • Storage: Ensure you store this chutney in a glass container. Plastic will spoil the taste. It can be kept in the fridge for quite some time. People keep it for a year but for the sake of freshness, we recommend you make smaller batches and store it for up to a month.
  • When stored for a long time the Pachadi will change in colour and the flavour will deepen and develop. 
Kala Chana Shammi Kebab

Kala Chana Shammi Kebab

How To Repurpose Leftover Idlis - 2 Ways!

How To Repurpose Leftover Idlis - 2 Ways!