Allam chutney for pesarattu - Appetizing ginger chutney recipe 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 flavored coconut chutney to go with it. But I thought I should give it a try this morning when I made pesarattu for breakfast.
With out any doubt, this is the best side dish for pesarattu. Taste wise as well as it helps with the digestion and prevent heart burn. 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 without being hesitant, if you are having a presumption like me.
Goes well with
Allam chutney also popularly known as allam pachadi, goes well with pesarattu without saying. But I recently had it with steamed rice, ghee/ sesame oil. It was really good. Since I was mixing with rice, I added an extra pinch of salt to balance.
Top Tip
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.
Summary
Roast chilli, black gram, tamarind and ginger in oil. Grind to a paste with salt and jaggery. Temper with mustard and curry leaves.
Recipe card
Allam chutney recipe
Ingredients
- 1 & ½ tbsp Ginger chopped
- 6 Red chilli
- 1 tablespoon Urad dal
- 1 teaspoon Tamarind
- 1 teaspoon Jaggery
- 1 teaspoon Oil
- Salt – as needed
To temper
- 1 teaspoon Oil
- ¼ teaspoon Mustard
- Curry leaves – a sprig
Instructions
- In a pan/ kadai, add 1 tablespoon 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 teaspoon of oil. Splutter ¼ teaspoon mustard, add curry leaves.
- Transfer to chutney bowl and mix well. Allam chutney ready.
Video
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.
Stepwise photos
1. In a pan/ kadai, add 1 tablespoon 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. Adding tamarind now is just to soften it.
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 teaspoon of oil. Splutter ¼ teaspoon mustard, add curry leaves. Transfer to chutney bowl and mix well. Allam chutney ready.
Serve best with pesarattu or even with idli dosa.
Raj Thevar
You have great recipes and this has inspired many like you..
Lalitha
Finally got one simple delicious alam chutney recipe.. i made it ....it was awesome.thank u for sharing the recipe
Raks Kitchen
Thanks a lot 🙂