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. I now 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.
How to make Allam chutney Step by step pictures:
- 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 1/4 cup water and grind smoothly or it can also be slightly coarse.
- Heat a pan/ kadai, with a tsp of oil. Splutter 1/4 tsp mustard, add curry leaves. Transfer to chutney bowl and mix well. Allam chutney ready.