The piquant tones of ginger are simply accentuated by the spiciness of the red chillies and the mild sweetness of jaggery in this â€˜pacchadiâ€™ or ginger chutney. Chutney is referred as pacchadi in Telugu.
Yield / Serves
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1/2 cup chopped ginger
3-4 dry red chillies (can be increased based on your preference)
2 tablespoon coriander seeds (dhania)
1 teaspoon cumin seeds (jeera)
Â¼ cup jaggery (chopped into small pieces)
2 tablespoon tamarind extract
3 teaspoon oil
Salt as per taste
Â½ teaspoon urad dal (split black gram)
Â½ teaspoon mustard seeds
1 dry red chilli (broken into small pieces)
4-5 curry leaves
Heat one teaspoon oil in a shallow pan. Add ginger pieces and saute well for a minute or two. Transfer these ginger pieces onto a plate and cool.
Heat a teaspoon of oil. Add coriander seeds, cumin seeds, red chillies (broken into pieces) and saute well on medium heat for a minute. Add the tamarind extract (or the soaked tamarind) Mix well. Transfer to a plate and let it cool.
Add the above mix to a blender and grind to a coarse consistency. Now add ginger, jaggery, salt and little water. Grind well. Based on your preference, one can grind to a coarse consistency or to a fine paste.
Transfer this chutney to a bowl and keep aside.
For seasoning, heat one teaspoon oil. Add ural dal, red chillies and saute for few seconds. Add mustard seeds and curry leaves. Saute until they splutter. Put off the heat. Add this seasoning to the chutney. Mix and savor.
This chutney remain fresh for a day or two, provided you store it in a refrigerator.
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