Allam chutney for pesarattu, ginger chutney recipe

Allam chutney or ginger chutney for pesarattu. An easy yet lip smacking, appetizing ginger chutney perfect to go with pesarattu. Learn how to make allam chutney with step by step pictures.

Ginger is not a favorite for many, including me until I started to cook. I hated ginger so much until then. I see many people hate ginger, but somehow my taste for ginger changed. Now I love it in everything, be it in upma, lemon rice, tea, etc. So at times I crave for inji thogayal too.

When I posted pesarattu, I thought I won’t like allam pachadi as it is made with more ginger. So posted a ginger flavoured coconut chutney to go with it. But I thought I should give it a try this morning when I made pesarattu for breakfast. It turned out to be a great combination with the pesarattu and I felt I missed making it for so long.

It is pretty simple, similar to the inji thogayal me and my mami makes, except for jaggery and tadka. Do give it a try if you are having a presumption like me.

Allam chutney Tips:

Serving suggestions: Allam chutney is perfect match for pesarattu. But it goes well with idli, dosa and upma too.

Storage instruction: It is best when served fresh. But you can refrigerate upto 3 days and consume.

How to prepare Allam chutney:

Roast chilli, black gram, tamarind and ginger in oil. Ground to a paste with salt and a tiny hint of sweetness from jaggery. Temper with mustard and curry leaves.

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Allam chutney, ginger chutney

Allam chutney, ginger chutney for pesarattu. An easy yet lip smacking, appetizing ginger chutney perfect to go with pesarattu. Learn how to make allam chutney with step by step pictures.

Course Side Dish

Cuisine Indian

Prep Time 5 minutes

Cook Time 10 minutes

Cup measurements

Ingredients

• 1 & ½ tbsp Ginger chopped
• 6 Red chilli
• 1 tbsp Urad dal
• 1 tsp Tamarind
• 1 tsp Jaggery
• 1 tsp Oil
• Salt – as needed

To temper

• 1 tsp Oil
• ¼ tsp Mustard
• Curry leaves – a sprig

Instructions

• In a pan/ kadai, add 1 tbsp urad dal, 6 red chilli and roast in medium flame until slightly golden.
• Now add ginger, tamarind and roast well for 2 minutes or until dal turns deep golden.
• Remove in a plate for cooling. Transfer the ingredients to a mixer along with salt and jaggery.
• Add ¼ cup water and grind smoothly or it can also be slightly coarse.
• Heat a pan/ kadai, with a tsp of oil. Splutter ¼ tsp mustard, add curry leaves.
• Transfer to chutney bowl and mix well. Allam chutney ready.

Notes

• It is important to balance spice and tamarind along with salt for perfect tasting chutney.
• The chutney won’t be sweet because of jaggery, so no worries, just add.

How to make Allam chutney Step by step pictures:

1. In a pan/ kadai, add 1 tbsp urad dal, 6 red chilli and roast in medium flame until slightly golden.
2. Now add ginger, tamarind and roast well for 2 minutes or until dal turns deep golden.
3. Remove in a plate for cooling. Transfer the ingredients to a mixer along with salt and jaggery.Add ¼ cup water and grind smoothly or it can also be slightly coarse.
4. Heat a pan/ kadai, with a tsp of oil. Splutter ¼ tsp mustard, add curry leaves. Transfer to chutney bowl and mix well. Allam chutney ready.

Serve best with pesarattu or even with idli dosa.