Ginger Chutney - Allam Pachhadi


Ginger : 250 gms


Jaggery : 200 gms

Red Chillies : 3

Corriander seeds : 2 tsp

cumin seeds : 2 tsp

Tamarind : 50 gm

Oil for frying

Salt : 1 tsp


Wash and peel the ginger

Cut  ginger into small pieces as shown in the picture

Heat oil in a karahi (wok) fry ginger pieces till it turn light brown and keep aside

Now fry red chillies, tamarind, corriander and cumin seeds and grind in a kitchen grinder

Add fried ginger, salt and jaggery to the above ground mixture and grind it into smooth paste

Tampering with moderate amount of oil is must for long time preservance

For tamepering

Mustard seeds : 2 tsp

Black gram dal : 2 tsp

Garlic : 15 cloves

Curry leaves

Oil : 150 ml


Heat oil in a pan add garlic, mustard seeds, black gram dal and curry leaves fry till brown.

Add the ground ginger paste and mix well

Allow it to cool for sometime

Store in a clean dry air tight container

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