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A classic Andhra chutney with a perfect balance of spicy, sweet, and tangy flavors. Fresh ginger, jaggery, and tamarind create a vibrant condiment that's amazing with dosa, idli, or pesarattu.
Prepare the tamarind and ginger: Soak the tamarind in 1/2 cup of hot water for 20 minutes. After soaking, squeeze the tamarind well to extract all the pulp. Discard the fibers and seeds, and set the pulp aside. While the tamarind soaks, peel and roughly chop the ginger.
Sauté the ingredients: Heat 2 tbsp of sesame oil in a pan over medium heat. Add the chana dal and urad dal (1 tsp) and fry until they turn light golden, about 1-2 minutes. Add the dry red chilies and sauté for another 30 seconds. Add the chopped ginger and sauté for 4-5 minutes until it becomes fragrant and loses its raw smell. Turn off the heat and let the mixture cool down completely.
Grind the chutney: Transfer the cooled ginger mixture to a blender jar. Add the tamarind pulp, grated jaggery, salt, and turmeric powder. Grind everything to a thick, smooth paste. Add a tablespoon of water at a time only if needed to help with grinding.
Make the tempering: Heat the remaining 1 tbsp of sesame oil in a small pan for the tempering. Add the mustard seeds and let them splutter. Add the remaining 1 tsp of urad dal and fry until it turns golden. Add the broken dry red chili, curry leaves, and hing. Sauté for a few seconds until the curry leaves are crisp.
Combine and serve: Pour the hot tempering over the ground chutney. Mix well. Let it sit for at least 30 minutes for the flavors to meld. Serve with idli, dosa, or pesarattu.
A classic Andhra chutney with a perfect balance of spicy, sweet, and tangy flavors. Fresh ginger, jaggery, and tamarind create a vibrant condiment that's amazing with dosa, idli, or pesarattu.
This andhra recipe takes 30 minutes to prepare and yields 6 servings. At 150.32 calories per serving with 1.61g of protein, it's a beginner-friendly recipe perfect for side or snack.
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To save time, use 2 tablespoons of store-bought tamarind paste instead of soaking whole tamarind.
Reduce the number of red chilies to 2-3 and use Kashmiri red chilies, which provide color without much heat.
Reduce the jaggery by half and add 2-3 pitted dates while grinding for natural sweetness. Use only 2 tbsp of oil in total.
Omit the jaggery completely or use a sugar substitute suitable for diabetics. The chutney will be more spicy and tangy.
This recipe goes great with these complete meals
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