Allam Chutney Recipe
Ginger is a powerful root vegetable used to cure many illnesses traditionally with Ayurveda techniques. Allam chutney uses this root as the main ingredient and is a very tasty side dish for pesarattu, dosa and idli. This delicious chutney is quite simple to make too.
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Ginger helps improve our immunity, digestion and overall bone strength. So, why not try to use this good old spice as a chutney? Try this yummy allam chutney recipe (ginger chutney) today.
- Ginger – 2 square pieces of ginger (1 inch by 1 inch size) (allam/ingi)
- Onion -1 big
- Chana dal – 2 tbsp
- Red chili – 2
- Tamarind – 1 tsp
- Cumin seeds – 1 tsp (Jeera)
- Oil – 1tbsp
- Salt – as needed
- Chana dal – 1 tsp
- Mustard seeds – 1 tsp
- Urad dal split – 1 tsp
- Red Chili – 1
- Curry leaves – 10
- Oil – 1 tsp
- Roughly chop the ginger and onion into small pieces.
- Heat a pan on the stove on a medium flame and add 1 tbsp oil to it.
- Fry ginger, onion pieces for 2 minutes and transfer them to a clean plate.
- Now fry cumin seeds, chana dal and red chili for a minute and switch off the stove.
- Add tamarind to the pan and let all the ingredients cool down.
- Grind the ingredients with salt in a blender/mixie using a little water if needed and the chutney is ready.
- To temper (talimpu), heat a pan on a medium flame and add 1 tsp oil to it.
- Now add mustard seeds, cumin seeds, chana dal and fry for a minute.
- Add red chili, curry leaves and fry for a few seconds till they turn crisp and switch off the stove.
- Pour the tempering on the grinded chutney and Allam chutney is ready!
Also read: Simple coconut chutney recipe
Also read: Ragi Dosa Recipe
- You can soak tamarind in water for a few minutes and use that water to grind the chutney.
- Tempering is optional.
- Adjust spice level by increasing or decreasing number of red chilies.
- Check out Preethi Blue Leaf 3 Jar Mixer Grinder
on Amazon. I like this mixie as it gives a smooth chutney.