Ginger chutney, known as allam pachadi is the most popular and traditional chutneys from the state of Andhra in South India. Sautéed ginger and tamarind is ground to a smooth paste along with chilies and lentils. A super spicy chutney that pairs well with all traditional south Indian breakfast items like - pesarettu, idli, dosa etc...
Wash, peel and chop the ginger into small pieces.
Heat oil in a kadai or a skillet on medium flame, sauté the ginger pieces until they turn golden brown. Remove and keep aside.
Then in the same skillet, fry the channa dal, coriander seeds and urad dal separately, until they all turn golden brown, for about 4 to 5 minutes on medium flame. Then add the red chillies and fry it.
Cool all the ingredients. Grind all the ingredients coarsely except ginger. Then add the ginger and grind it to a smooth paste. Add little water while grinding.
Add salt and mix well.
In the same skillet or kadai, heat sesame oil on medium high flame. Once the oil becomes very hot, add the mustard seeds and let it splutter. Use a splatter guard.
Turn off the flame, add the curry leaves. Add the ground chutney to the skillet and stir well in the residual heat of the skillet.
Transfer it to a mixing bowl. Check for salt and adjust.
Use reduced amounts while serving since it is spicy.
This stays in the refrigerator for about one month. Once the chutney is completely cooled, transfer it to an airtight container and keep it in the refrigerator.
Calories mentioned for 1 tablespoon of ginger chutney.
Ginger chutney - Allam Pachadi https://www.themagicsaucepan.com/breakfast/ginger-chutney-allam-pachadi