Ginger Chutney / Allam Chutney / Allam Pachidi / Inji Chutney

Ginger Chutney is a very good accompaniment for Idly, Dosas and Adais. As its very good for the stomach, its wise to have a teaspoon of this chutney in our meal plate all the time. I lick this chutney even for my curd rice.

Ingredients

Ginger - 2 Big Ones
Urad Dal / Ulutham Paruppu / Minna Pappu - 2 tsp
Coriander seeds - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Tamarind - 1 square inch
Dry Red Chillies - 2 Medium ( According to your taste buds. )
Jaggery - 1 tiny cube
Salt - To Taste
Oil - 2 tsp
Hing / Asafoetida - 1 Pinch
Mustard Seeds - 1 tsp
Curry Leaves - 3 or 4

Method

• Peel the skin and cut the ginger into small pieces and keep ready.
• In the frying pan, add 1 tsp of oil. When its heated, add urad dal, cumin seeds,coriander seeds and saute them till golden brown on medium heat.
• Add the dry red chillies, tamarind and ginger pieces next and saute them till you get a nice aroma of Ginger.
• Switch off the flame and grind them together with required amount of salt, jaggery after the contents get cooled.
• In the same frying pan, add the remaining oil and finish the tempering process with mustard seeds, hing and curry leaves. Pour them over the ginger chutney.
• Include this healthy chutney / dip in your plate along with any meal.