Andhra style Ginger Chutney | Allam Chutney For Pesarattu, Idli, Dosa

Usually I make this Andhra style allam chutney / ginger chutney for Pesarattu. Today I made Green gram idli for the first time and I prepared this ginger chutney as a side dish for this idli. It tasted great with this super soft green gram idli. I will post the idli recipe soon.

Today’s recipe is this simple and yummy Andhra style ginger chutney recipe with step by step pictures. Not only for pesarattu and green gram idli, dosa recipes, you can make this inji chutney for our regular idli, dosa too. It tastes spicy, tangy and mildly sweet.

Check out my Pesarattu recipe.

 

Andhra style ginger chutney recipe / Allam pachadi recipe

Andhra style ginger chutney recipe / Allam pachadi recipe for Pesarattu, Idli, dosa

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cooking oil - 1 tbsp Urad dal - 1 tbsp Chana dal - 1 tbsp Coriander seeds - 1/2 tsp Ginger - Thumb finger size Big onion - 2 Red chilli - 2 to 3 Tamarind - small gooseberry size Jaggery - 1 tsp Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE ANDHRA STYLE GINGER CHUTNEY / ALLAM PACHADI

1. Wash and slice the ginger thinly. Wash and cut the onions into small cubes.
2. Heat oil in a kadai. Saute chana dal, urad dal, coriander seeds, red chilli till dals turn golden.
3. Add the cubed onion, sliced ginger pieces. Saute till onion turns transparent.
4. Switch off and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste.
5. Temper mustard seeds, curry leaves and add to chutney. Mix well and serve with idli, dosa, pesarattu.

METHOD - STEP BY STEP PICTURES

Wash and slice the ginger thinly. Wash and cut onion into small cubes. Heat oil in a kadai. Saute urad dal, chana dal, red chilli, coriander seeds till dals turn golden brown in color. Add the onion, ginger slices and saute till onion turns transparent. Switch off the flame and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste. Temper mustard seeds, curry leaves and add to chutney. Serve with idli, dosa. Enjoy !

Note

Adjust the quantity of chilli as per your taste. Do not add more ginger because chutney may taste bitter.

Easy and tasty ginger chutney is ready to serve with pesarattu, idli and dosa.

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