Allam Pachadi - Ginger Chutney

Allam or ginger is widely used as a spice. Dry ginger powder is used as a flavoring for recipes such as ginger bread, cookies and crackers and cakes. Fresh ginger is used in Indian cooking for making thick gravies, many side dishes and soups. Ginger also has a important role in Ayurvedic medicine. If you like the flavor of ginger, then you must try this recipe. Ginger is the main ingredient in this recipe however its flavor is not overpowering because of the equal balance of sweetness from jaggery and tanginess from tamarind. This pachadi makes a great accomplishment for Vada, Idly, Dosa, Pongal or simply with hot white rice.

Soaking time - 1 hour

Preparation time -  10 minutes

Serving - 8-10

Ingredients

1 cup ginger peeled and cut in to pieces
2 cups thick tamarind pulp
2 cups grated jaggery
1 Tbsp red chilli powder

Salt 1 Tsp

2 Tbsp Oil

For seasoning or popu

1 Tsp mustard seeds
1 Tbsp urad dal
1/4 Tsp methi seeds
hing or inguva (optional)
Salt 11/2 Tsp 

2 Tbsp Oil

Procedure

1. Wash and peel the ginger and cut in to small pieces
2. Take a big goose berry sized ball of tamarind and soak in water for about an hour or microwave on high for 30 seconds
3. Extract  juice out of the tamarind to get a thick pulp. You should have about 2 cups of tamarind pulp.
4. Heat 1 Tbsp of oil in a pan on medium 
5. Add methi seeds, urad dal, mustard seeds and fry until the dal turns red and mustard seeds crackle
6. Add the hing and switch of the stove,  transfer everything to a bowl and cool this mixture
7. In the same pan heat 1 Tbsp oil on medium low flame
8. Add the red chilli powder and fry on low for 1 minute and keep aside 
9. In a mixer first add the fried seasoning that we have from step 6 and ginger, grind until smooth
10. Now add the tamarind pulp, jaggery, salt and grind to a fine paste
11. Transfer to a dish and add the fried red chilli powder and mix well

If you like you can season again with 1 tsp of oil, add mustard seeds and urad dal fry till mustard seeds crackle and pour this over the chutney. You can increase or decrease the red chili powder depending on you spice levels. The measures used  in the recipe is for medium spice.

Enjoy!!