Inji Chutney also called as Allam Pachadi is flavor packed chutney made using fresh ginger roots. The flavor of ginger is perfectly balanced with sweetness of jaggery and tanginess from tamarind. It’s usually served as an accompaniment to Pesarattu but this also go well with Idli and Dosa.
Recipe Card to make Ginger Chutney
Inji Chutney | Ginger Chutney | Allam Chutney
Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes. A perfect accompaniment for Idli/Dosa and Pesarattu.
Servings 6 people
Calories 41kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- ½ cup Ginger Peeled and Chopped. 1 Cup - 250ml
- 1 tbsp Urad Dal
- 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ tsp Fenugreek seeds
- 4 nos Red Chili adjust to your spice level.
- 4 nos Kashmiri Red Chili optional. You can replace it with 2 nos Red Chili.
- 1 Gooseberry Size Tamarind
- 1 tbsp Grated Jaggery
- 4 tsp Sesame Oil
Tempering
- 1 tbsp Sesame Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Take tamarind in a bowl. Add ¼ cup of hot water and set it aside for 10 mins. Do not add too much water.
- Wash the ginger thoroughly and peel the skin. Roughly chop the ginger and set aside.
Preparation for Grinding
- Heat 2 tsp oil in a heavy bottomed pan. When the oil is hot, add Chana dal, urad dal, fengreek seeds, red chili and kashmiri red chili.
- Fry the ingredients till the dal turns light golden color. Take these ingredients in a mixer jar.
- In the same pan, add 2 teaspoon of oil. When the oil is hot, add chopped ginger.
- Sauté the ginger till they are golden brown. Take the ginger to mixer jar. Allow the ingredients to cool off.
Grinding
- To the mixer jar, add the soaked tamarind along with the water.
- Also add grated jaggery to the mixer jar.
- Finally add salt.
- Grind everything to a smooth but thick paste. Add few tbsp of water while grinding only if required.
Tempering
- Heat 1 tbsp of oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter.
- Then tear the curry leaves and add it to the pan. Mix once. Switch off the flame.
- Add this tempering to chutney. Give a good mix.
Serving
- Relish this delicious Inji Chutney with Pesarattu, Idli/dosa!
Nutrition
Serving: 1tbsp | Calories: 41kcal | Carbohydrates: 5.2g | Protein: 0.2g | Fat: 2.2g | Sodium: 0.8mg | Potassium: 16.9mg | Fiber: 0.1g | Calcium: 5.1mg | Iron: 0.2mg
Instructions with Step by step Pictures
- Take tamarind in a bowl. Add ¼ cup of hot water and set it aside for 10 mins. Do not add too much water. Wash the ginger thoroughly and peel the skin. Roughly chop the ginger and set aside.
- Heat 2 tsp oil in a heavy bottomed pan. When the oil is hot, add Chana dal, urad dal, fengreek seeds, red chili and kashmiri red chili.
- Fry the ingredients till the dal turns light golden color.
- Take these ingredients in a mixer jar.
- In the same pan, add 2 teaspoon of oil. When the oil is hot, add chopped ginger.
- Sauté the ginger till they are golden brown.
- Take the ginger to mixer jar. Allow the ingredients to cool off.
- To the mixer jar, add the soaked tamarind along with the water.
- Also add grated jaggery to the mixer jar.
- Finally add salt.
- Grind everything to a smooth but thick paste. Add few tbsp of water while grinding only if required.
- Heat 1 tbsp of oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter.
- Then tear the curry leaves and add it to the pan. Mix once. Switch off the flame.
- Add this tempering to chutney. Give a good mix.
Relish this delicious Inji Chutney with Pesarattu, Idli/dosa!
The post Inji Chutney | Ginger Chutney | Allam Pachadi appeared first on Subbus Kitchen.