Ginger chutney, allam pachadi is Andhra style pachadi recipe with sesame seeds. This has tamarind and jaggery which will make it sweet and sour which complements the strong flavor of ginger.
This can be stored for 15 to 20 days in the refrigerator if we don’t use much water while making the chutney. Store in airtight glass jar in the cooler section of the refrigerator(Not in the freezer). I generally grind it into a very thick paste, take some portion of ginger chutney and mix water before serving it. This goes very well with Idly, dosa, pesarattu, upma, and even cheela.
Sesame seeds are rich in copper, calcium, iron, manganese, vitamin B1, zinc, selenium. I try to include various nuts and seeds in our day to day cooking. I use sesame seeds paste, called tahini in smoothies and hummus.
Other chutney recipes on the blog which you may be interested are here.
If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram or Facebook page. Please do share the recipe if you like it 🙂
Ginger chutney recipe:
Allam pachadi - Ginger chutney
Ingredients
- 1/4 cup roughly chopped ginger pieces
- 1/4 cup sesame seeds
- 1/4 cup jaggery powder
- Lemon sized tamarind
- 3 whole red chili
- 1/4 tsp turmeric powder
- Salt to taste
For tadka
- 2 tsp Oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 red chili
- Pinch of Hing
Instructions
- Roast sesame seeds until they are lightly browned, for around 3 -4 minutes.
- Wash the tamarind and keep it aside. Fry red chili in 1 tsp of oil and keep it aside.
- Take all these ingredients (Ginger, sesame seeds, jaggery powder, tamarind, red chili, salt, and turmeric powder) into mixer grinder and grind it into a fine paste. If required use 1 or 2 tbsp of water while grinding.
- Put tadka using tadka ingredients and add it to the above mixture. Allam pachadi is ready to serve.
Detailed steps for making allam pachadi:
- Roast sesame seeds till they turn light brown, for around 3 -4 minutes.
- Wash the tamarind and keep it aside. Fry red chili in 1 tsp of oil and keep it aside.
- Take all these ingredients (Ginger, sesame seeds, jaggery powder, tamarind, red chili, salt, and turmeric powder) into mixer grinder and grind it into a fine paste.
- If required use 1 or 2 tbsp of water while grinding.
- Put tadka using tadka ingredients and add it to the above mixture. Allam pachadi is ready to serve.
Happy Cooking! And if you like this recipe, please show some love by sharing and commenting 🙂
Leave a Reply