Spicy Ginger Chutney (Pacchadi) Recipe
15 minutes
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About Spicy Ginger Chutney (Pacchadi) Recipe
This vibrant Spicy Ginger Chutney, also known as Pacchadi in Telugu, is a flavour explosion! The sharp bite of ginger is perfectly balanced by the sweet jaggery and the fiery heat of red chilies. It's a simple yet incredibly rewarding recipe, perfect for adding a zing to your meals.This chutney is incredibly versatile. Enjoy it as an accompaniment to South Indian breakfasts like idli, dosa, and vada, or use it as a condiment for grilled meats or fish. The recipe is easily adaptable to your spice preference – feel free to adjust the chili quantity to your liking!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
For the Chutney
- 1/2 cup Ginger finely chopped
- 3-4 Chili adjust to your spice preference, dried, red
- 2 tbsp Coriander also known as dhania, seeds
- 1 tsp Cumin also known as jeera, seeds
- 1/4 cup Jaggery finely chopped
- 2 tbsp Tamarind Paste or 1 tablespoon tamarind pulp, soaked in warm water for 15 minutes
- 3 tsp Oil vegetable or coconut oil recommended
- 1-2 tsp Salt to taste
- 1/2 cup Water as needed for blending
For the Seasoning
- 1/2 tsp Gram black, split black gram
- 1/2 tsp Mustard Seeds
- 1 Chili broken into small pieces, dried, red
- 4-5 Curry Leaves
Instructions
Prepare the Ginger
- Heat 1 teaspoon of oil in a pan. Add the chopped ginger and sauté for 1-2 minutes until fragrant. Remove and set aside to cool.
Sauté Spices
- Heat another teaspoon of oil in the same pan. Add coriander seeds, cumin seeds, and broken red chilies. Sauté on medium heat for 1 minute until fragrant.
Blend the Chutney
- Add the sautéed spice mixture to a blender. Add the cooled ginger, jaggery, tamarind paste, salt, and water. Blend to a coarse or fine paste, depending on your preference.
Make the Seasoning
- In a small pan, heat the remaining teaspoon of oil. Add urad dal and a broken red chili. Sauté for a few seconds until lightly browned. Add mustard seeds and curry leaves. Sauté until the seeds splutter.
Combine and Serve
- Pour the seasoning over the chutney. Mix well and enjoy!
Recipe Notes
Expert Tips for the Best Spicy Ginger Chutney:
- For a smoother chutney, remove the ginger skin before chopping. Alternatively, for a more rustic texture, leave the skin on.
- Adjust the amount of dried red chilies to control the spice level. Start with fewer and add more if needed.
- If you don't have jaggery, you can substitute with an equal amount of brown sugar or honey, but the flavor will be slightly different.
- For a richer flavor, toast the coriander and cumin seeds lightly in a dry pan before adding them to the oil.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 34gProtein: 3gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 788mgPotassium: 380mgFiber: 3gSugar: 24gVitamin A: 633IUVitamin C: 115mgCalcium: 62mgIron: 2mg
Aparna Parinam
Articles: 36
5 Comments
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This looks so good! Appreciate the share.
This is so inspiring! Can’t wait to cook it.
We are big chutney lovers and this one looks very beautiful and easy to make.
Thnx for sharing,Aparna
Oh wow!! Thant was so quick, I am already drooling.
Looks so mouthwatering! Thanks for sharing.