Allam Chutney (Ginger Chutney)

Allam chutney is perfect combination to any kind of dosa, idli, pesarattu and chapathi. It is a kind of tamarind chutney also. Since we use main ingredient as tamarind.

Ingredients:

Tamarind – Big goose berry size

Ginger – Big goose berry size

Red Chillies – 8 no

Fenugreek Seeds – 1/2tsp

Mustard Seeds – 1tsp

Urad daal – 2tsps

Jaggery (Bellam) – 1/4 cup or for taste

Salt -to Taste

Turmeric Powder – 1/4tsp

Hing – Pinch

Curry Leaves – 15 no

Oil – 2tbsp

Preparations:

1. Wash and soak the tamarind abt 20mts.

2. Wash and slice the ginger.

3. Chop the red chillies.

4. Mash the Jaggery or bellam.

Method:

1. Heat oil in the pan, add hing, fenugreek seeds, mustard seeds, when they crackle add jeera, urad daal and fry a minute.

2. Add turmeric powder, curry leaves and red chillies and fry for 2mts. Turn off the stove and drain the excess oil from it and separate the seasoning.

3. Add the ginger, jaggery, tamarind, water, salt, and add all the seasoning to it and grind as a fine thick paste.

4. Add the separated oil to the chutney, mix well and check the salt.

Now the Chutney is ready to be served with any dosa or Pesarattu.

Note: It can be preserved abt 4 to 5 days. Since we have added the tamaind, salt and jaggery to it, it will not spoil so soon. Keep refrigerated.

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