Ginger Pachadi / Allam Chutney

Ginger - 250 gm (wash and cut into small chunks. Peeling ginger is optional)

Tamarind - 100 to 120 gm (remove the seeds and strings, if any)

Jaggery - 200 gm (chopped roughly)

Red chill powder - 2 tbsp

Turmeric - 1 tsp

Salt - as per the taste

Seasonings for Tempering :: Mustard's 2 tsp Urad dal 2 tsp Cumin seeds 2 tsp Channa dal 3 tbsp Dry red chilies - 6 Garlic 1 (peeled) Curry leaves few Oil - 5 tbsp

Fenugreek - 1 tsp (dry roast and powdered)

• Soak tamarind in a cup of hot water.

Note: to extract the pulp I generally follow OPOS method. Or else extract the pulp in regular method using hand.

OPOS TAMARIND PASTE

• Grind ginger into fine paste. Add water if required.

GINGER PASTE

• In a three liter pressure cooker, mix tamarind pulp, ginger paste, jaggery, turmeric and salt. Add ½ cup water and mix well.

 

Note: The mixture needs to be semi thick. Add water as required

• Pressure cook up-to 3 to 4 steam on high flame.

• Allow the steam to release. Add all dry ingredients and mix well. Check the salt, if required add more.

RED CHILI POWDER, FENUGREEK POWDER AND SALT 

• Heat oil in a pan for tempering. Fry all ingredients as listed.

TEMPERING INGREDIENTS

• Pour hot on chutney. Mix well till all the ingredients are combined well.

• Serve with all types of south Indian tiffins.