Ginger Chutney is a famous chutney being served along with PESARATTU in Andhra Pradesh also known as Allam pachadi in telugu.This chutney goes well with other breakfasts like Dosa,Idly,Chapathi too.With very few ingredients you can make this flavorful chutney as they have long shelf life you can prepare them ahead and store in airtight containers or even refrigerate for a week.
PREPARATION TIME : 5 MINS
COOKING TIME : 30 MINS
2 tbsp chopped ginger
2 tbsp chopped garlic
5-6 dried red chilly
1/2 goose berry sized tamarind ( soak in 1/2 cup water)
2 tbsp sesame oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
Salt to taste
Water as required
Heat 2 tbsp oil in a pan,add garlic,ginger and red chillies.Saute for 15 mins on low flame until the raw pungent smell goes off.Extract and add the tamarind juice.
Let it get cooked in the tamarind juice.Then remove from flame,cool the mixture and grind it in your mixie with salt and water.
Heat 1 tbsp oil in a pan,add the mustard seeds and urad dhal.When it splutters add the ground chutney to the tempered items and saute for 5 mins on low flame.Keep stirring continuously to avoid them getting burnt.
Serve the Ginger chutney with your favorite breakfast.