Wednesday, January 23, 2019

Ginger Chutney / Allam chutney / Inji chutney

Onion(medium size) chopped - 1
Tomato (big)-1
Ginger - 3 to 4 inch piece
Tamarind - golf ball size 
Pottu kadalai/ dhaliya - 2tablespoons
Red chily -1 & Bydagi chilly -1
Mustard seeds -1teaspoon
Jaggery / Vellam - 1tablespoon
Curry leaves

Chop the onions, tomato and peel and chop the ginger as well.
Heat some oil in a pan, add mustard seeds and let them pop. Add the curry leaves followed by onions, red chillies, tomatoes and chopped ginger.
Add enough salt and sauté for a minute. 
Now add the pottukadalai/ dhaliya, tamarind and jaggery. Sauté for few more minutes and add 2 tablespoons of water and let them all cook until the water dries up. 
Let cool and grind it to a fine paste. 
Tasty ginger chutney/ Allam chutney is ready.
Goes well with Pesarattu, idli, dosa varieties and roti. Can have it rice as well. 

Recipe Courtesy - HERE

1 comment:

  1. I like watching Yaman's cookery videos. He reminds me of Tracey. :-)
    I always use raw ginger for araicha sambal. This is completely different. Will have to try.


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