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A classic Andhra chutney with a bold, spicy, and tangy flavor profile. Fresh ginger, tamarind, and jaggery create a perfect balance of heat and sweetness, making it an ideal side for idli, dosa, and pesarattu.
Prepare the Tamarind Pulp
Sauté the Chutney Base
Grind the Chutney
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A classic Andhra chutney with a bold, spicy, and tangy flavor profile. Fresh ginger, tamarind, and jaggery create a perfect balance of heat and sweetness, making it an ideal side for idli, dosa, and pesarattu.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 202.92 calories per serving with 2.1g of protein, it's a beginner-friendly recipe perfect for breakfast or side.
Prepare the Tempering (Tadka)
Combine and Serve
For an extra layer of pungent flavor, add 3-4 cloves of garlic along with the ginger while sautéing.
For a milder, creamier version, add 2-3 tablespoons of freshly grated coconut to the blender while grinding the chutney.
Use a mix of spicy and mild red chillies (like Byadgi or Kashmiri) to get a vibrant red color without excessive heat.
Ginger is a well-known digestive aid that can help soothe the stomach, reduce nausea, and improve overall gut health. The spices like hing also contribute to better digestion.
The active compound in ginger, gingerol, has powerful anti-inflammatory and antioxidant effects, which can help reduce oxidative stress and combat inflammation in the body.
Jaggery, an unrefined sugar, retains more minerals like iron and magnesium compared to white sugar. Tamarind is also a good source of magnesium and potassium.
One serving of Allam Chutney (approximately 0.25 cup or 85g) contains around 195-210 calories, primarily from the sesame oil and jaggery.
Yes, in moderation. Ginger is excellent for digestion and has anti-inflammatory properties. However, the chutney is calorie-dense due to oil and jaggery, so portion control is key. It is a flavorful condiment rather than a main dish.
Yes, you can use store-bought tamarind paste. Use about 1.5 to 2 tablespoons of thick tamarind paste as a substitute for the 20g of whole tamarind. You may need to adjust the quantity based on the paste's concentration.
This usually happens if you use mature, fibrous ginger. Always try to use young, tender ginger which has thinner skin and is less fibrous. Also, ensure you grind the chutney in a powerful blender for a very smooth paste.
To extend its shelf life to several weeks, increase the amount of oil slightly and cook the ground chutney paste for 5-7 minutes over low heat until the oil starts to separate from the sides. This process, called 'bhunao', removes moisture and acts as a natural preservative.