Ginger Chutney Allam Pacchadi
Ingredients:
- Ginger – 75gms
- Garlic – 3-4 cloves
- Chana dal – 1 tbsp
- Urad dal – 1 tbsp
- Coriander seeds – 1 tbsp
- Methi/Fenugreek seeds – ¼ tsp
- Jeera/Cumin seeds – 1 tsp
- Dried red chilli – 30gms
- Tamarind – 50gms
- Jaggery – 50 gms
- Water -1/2 cup
- Salt-1/4tsp or as per dietician’s advice
- Refined oil –4 tsp
- For tempering (optional) – few mustard seeds,urad dal,curry leaves and dried chillies
- Portions – 1 bowl (300g)
- Serving Size – 2 tbsp (30g)
Nutrients
- Calories: 73.3 Kcal
- Protein: 1.75gm
- Sodium: 44.3 mg
- Potassium: 166.2 mg
- Phosphorus: 39 mg
Procedure:
- In a pan, add 3 tsp oil and saute chopped ginger and garlic cloves for 2-3 minutes and set it aside
- In the same pan, roast the chana dal, urad dal, jeera, methi seeds,coriander seeds and dried red chillies till they turn aromatic.
- Cool the spices completely and transfer them to a mixie jar. Grind them coarsely.
- Add the sautéed ginger and garlic and again coarsely grind it.
- Now, add the soaked tamarind and jaggery and grind again. Add recommended salt and water to the mixture and grind it to suit your consistency
- Temper the chutney and serve with Idlis/Dosas