Allam Chutney

i usually prefer making fresh ginger chutney at home because i get most of the flavour from fresh ginger.Ginger chutney mostly goes well with pesarattu upma,mysore bonda,n rava dosa.



Ingredients:

2″ ginger root
1 tbsp urad dal
1 1/2 tbsps channa dal
1 green chilli
2 dry red chillis
2 cloves garlic
small lemon sized tamarind pulp extracted
3 tbsps jaggery
1 tbsp chillie pwd(optional)
1/2 cup water
salt

1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:

Peel the ginger wash and cut it into small pcs and keep aside.

Heat 2tbsp oil,to this add the urad dal,channa dal,green chillie,garlic,red chilli,fry until they turn light brown in color and nice aroma emanates from it.

Remove n let it cool

In the same pan add the chopped ginger n saute on medium heat until they turn red in color,remove n keep aside.

In a blender add the fried dals mixture n tamarind pulp n blend to a smooth paste.

To this add the ginger ,jaggery n salt along with water n blend again to a smooth paste,remove into a bowl.

Next add some oil n add the mustard seeds let them splutter then add the curry leafs.

Add this to the ground paste n mix.

Check for spice level in the chutney and add more jaggery or sugar accordingly.

Note:

I usually add some red chilli pwd to it,to get that red color look,but that is optional n depends on ur spice level