Ginger Chutney | Andhra Allam Pachadi | Best Side dish for Pesarattu

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Ginger Chutney | Andhra Allam Pachadi | Best Side dish for Pesarattu

6Posted on January 29, 2015By Nithya Narasimhan

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Ginger Chutney/ How to make Ginger Chutney

Author: Nithya Ravikumar

Ingredients

Ginger- 100 gms
Garlic- 4 to 5
Dry Red chilli- 3 to 4 (according to your spice level)
Channa dal- 1.5 tsp
Urdu dal – 1.5 tsp
Tamarind – a pinch
Jaggery- 1 tsp
oil- 1 tsp
salt- to taste

Instructions

Saute all the ingredients one by one and keep them aside let it comes to room temperature.
Take your blender, add all the sauted ingredients along with tamarind, jaggery and salt, sprinkle little water and grind them into a fine paste.
Thats it!! Ginger Chutney is ready.

Step by step pictures: Ginger Chutney | Andhra Allam Pachadi | Best Side dish for Pesarattu

Heat up the oil, add garlic and dry red chillies saute them for a minute and keep aside

in a same pan saute channa dal and urud dal for a minute and keep aside.

These all the sauted ingredients let it comes to cool temperature, here i have a taken Tamarind and jaggery for grinding — These all the sauted ingredients let it comes to cool temperature, here i will add Tamarind and jaggery for grinding

Once it cools down add in the blender and grind them into a fine paste. Add little water for grinding. Thats it 🙂

Spicy Ginger Chutney is Ready!! it can served with idly, dosa. Best Served with Pesarattu.

Do try this recipe and let me know how it turned out for you!! share your thoughts, comment below or take a picture and post it on Facebook page or tag instagram #nithisclickncook. okies!! i shall see you in next post!!

Have fun!! Happy Cooking! 🙂 🙂

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