Ginger Chutney is a best combination with pesarattu which a most popular Andhra cuisine. Can prepare just in 15 minutes. Simply fry ginger pieces, red chillis and other ingredients blend them to a smooth texture and finally, mix hot tempering mixture to the chutney.
Andhra raw tamarind pickle(chintakaya pachadi), Gongura Pachadi (sorrel pickle)
Most popular breakfast recipes: plain dosa recipe, vegetable oats dosa, perugu garelu
Allam pachadi best serves with dosa recipes. Homemade chutney made with fresh ginger gives a yummy taste. Can refrigerate and store for a week. These adrak ki chutney has many more health benefits.
4 quick breakfast recipes:
Ginger is one of the main ingredient in Andhra cuisine. Traditional ginger is used in many medicines. It helps for digestion and common cold. Consuming a bit of ginger reduces the muscle and joint pains.It reduces blood sugar levels.
Special street food pav bhaji recipe, Bread pakora, chana chat, potato fritters
Most popular south Indian Ragi Sankati combination Chicken Curry
Ginger chutney video recipe:
Ginger chutney recipe card:
A spicy ginger chutney is mixed with fresh ginger pieces fried with red chilies and other ingredients. Blended to a smooth texture and finally topped with tempering mixture.
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Diced ginger pieces – 1 cup
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Oil – 1/4 cup
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Garlic – 8
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Coriander seeds – 2 spoons
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Fenugreek seeds – 1 spoon
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Cumin seeds – 1 spoon
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Red chili – 14
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Tamarind juice – 1 cup
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Jaggery – 1 spoon
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Turmeric powder – 1/4 spoon
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Salt – 1 spoon
- Red chili powder – 1/2 spoon
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Oil – 2 spoons
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Tempering seeds – 2 spoons
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Garlic – 3
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Curry leaves – 1 spring
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Heat a pan over a medium flame add oil and ginger pieces stir well.
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Fry until it turns golden and set aside.
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In the same pan add coriander seeds, cumin seeds, fenugreek seeds, let them fry for a minute.
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Add red chili and garlic in the same pan stir well.
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Saute for a minute. Cool and take into a blender jar.
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Blend to a coarse texture.
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In the same blender jar add fried ginger pieces, tamarind juice, jaggery, turmeric powder, salt and red chili powder.
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Blend all of them to a smooth texture and take into a bowl.
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Heat a pan over a medium flame add oil, tempering seeds.
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When seeds begin to crackle add garlic and curry leaves.
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Saute for 30 seconds and switch off the flame.
Always prefer fresh ginger for good taste.
Top hot tempering mixture into the blended ginger mix well.
Can refrigerate and store for a week
Step by step procedure for ginger chutney:
Frying and blending:
Heat a pan over a medium flame add oil and ginger pieces stir well.
Fry until it turns golden and set aside.
In the same pan add coriander seeds, cumin seeds, fenugreek seeds, let them fry for a minute. Add red chili and garlic in the same pan stir well.
Saute for a minute.
Cool and take into a blender jar. Blend to a coarse texture.
In the same blender jar add fried ginger pieces.
Add tamarind juice.
Add jaggery, turmeric powder, salt and red chili powder.
Blend all of them to a smooth texture.
Take all the blended mixture into a bowl.
Tempering:
Heat a pan over a medium flame add oil, tempering seeds. When seeds begin to crackle add garlic and curry leaves.
Saute for 30 seconds and switch off the flame.
Adding tempering mixture into the chutney:
Add hot tempering seeds with oil into the chutney.
Mix well, taste it and adjust the salt if necessary.
Allam pachadi is ready to serve.You can refrigerate serve for a week.
Better serve with pesarattu, dosa , idli and all other breakfast recipes.
You may also like: Gaungura Chutney
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