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A fiery and tangy South Indian condiment, also known as Allam Pachadi, that perfectly balances the heat of fresh ginger with the sweetness of jaggery and sourness of tamarind. It's a zesty, versatile accompaniment for idli, dosa, pesarattu, and rice dishes.
For 8 servings
Prepare Tamarind and Ginger: Place the seedless tamarind in a small bowl and pour 1/4 cup of hot water over it. Let it soak for 15-20 minutes to soften. While it soaks, peel and roughly chop the ginger.
Sauté Lentils and Chilies: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pan over low-medium heat. Add the urad dal and chana dal. Sauté for 2-3 minutes, stirring continuously, until they turn light golden and aromatic. Add the dry red chilies and continue to sauté for another minute until they puff up slightly. Ensure the dals don't burn.
Cook the Ginger: Add the chopped ginger to the same pan. Sauté for 5-7 minutes on low heat, stirring frequently. The ginger should lose its raw, pungent smell, become fragrant, and get lightly browned at the edges. This step is crucial for developing a deep, mellow flavor. Turn off the heat and allow the mixture to cool completely.
Grind the Chutney: Once cooled, transfer the sautéed mixture to a blender or mixie jar. Squeeze the pulp from the soaked tamarind directly into the jar, discarding any fibers. Add the grated jaggery and salt. Grind to a thick, smooth paste. If needed, add 1-2 tablespoons of the leftover tamarind water to aid grinding, but avoid adding too much to maintain a thick consistency.
Prepare the Tempering (Tadka): In a small pan, heat the remaining 1 tablespoon of oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Immediately add the asafoetida and curry leaves (be careful as they will splutter). Sauté for 20-30 seconds until the curry leaves are crisp.
A fiery and tangy South Indian condiment, also known as Allam Pachadi, that perfectly balances the heat of fresh ginger with the sweetness of jaggery and sourness of tamarind. It's a zesty, versatile accompaniment for idli, dosa, pesarattu, and rice dishes.
This south_indian recipe takes 35 minutes to prepare and yields 8 servings. At 101.25 calories per serving with 0.99g of protein, it's a beginner-friendly recipe perfect for side or breakfast or lunch or dinner.
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Combine and Store: Pour the hot tempering over the ground chutney and mix thoroughly. The chutney is ready to serve. For best flavor, let it rest for a few hours. Store in a clean, airtight glass jar in the refrigerator.
For an extra layer of pungent flavor, sauté 4-5 cloves of garlic along with the ginger.
For a smoother, less nutty chutney, you can skip the chana dal and urad dal. Proceed with the recipe as usual.
Add a pinch (1/4 teaspoon) of turmeric powder along with the ginger for added color and health benefits.
If you don't have jaggery, you can substitute it with an equal amount of brown sugar or date paste.
Ginger is a well-known carminative, which means it helps to soothe the digestive system, reduce bloating, and alleviate indigestion. The active compound, gingerol, stimulates digestive enzymes.
Gingerol in ginger has powerful anti-inflammatory and antioxidant effects. Regular consumption can help reduce inflammation and oxidative stress in the body.
The combination of ginger, tamarind, and spices provides a good dose of antioxidants and vitamins that can help strengthen the immune system and protect the body against infections.
A single serving of 2 tablespoons of this Ginger Chutney contains approximately 90-95 calories, primarily from the gingelly oil and jaggery.
Yes, in moderation. Ginger is renowned for its digestive and anti-inflammatory properties. The chutney is packed with spices that offer various health benefits. However, it contains jaggery and oil, so it should be consumed in small quantities as part of a balanced meal.
When stored in a clean, dry, airtight glass jar in the refrigerator, this chutney stays fresh for up to 2 weeks. The oil acts as a natural preservative.
If your chutney is too spicy, you can balance the heat by adding a little more grated jaggery for sweetness or a bit more tamarind pulp for sourness. Mix well and taste again.
Yes, you can. For a purely spicy and sour version, you can omit the jaggery. Alternatively, you can use dates or a small amount of brown sugar as a substitute for a different kind of sweetness.
Bitterness can occur if the ginger is not sautéed properly to remove its raw bite, or if the dals are over-roasted and burnt. Sautéing the ginger on low heat until it's fragrant and lightly browned is a crucial step to avoid this.
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