Ginger Chutney - Allam Pachhadi



Ingredients

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


Method

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


Method

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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