Andhra Allam (Ginger) Chutney or Pickle2015-03-13
- Cuisine: Andhra Cuisine, Tamil Nadu Cuisine, Telugu cuisine
- Course: Breakfast, Chutney & Pickle
- Skill Level: Easy
- Add to favorites
- Yield : 1 Cup
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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This information is per serving.
Total Fat5 g
Andhra Allam (Ginger) Chutney or Pickle
- Ginger – 100 Grams
- Tamarind – 100 Grams
- Jaggery – 100 Grams
- Oil – 1 Cup (200ml)
- Coriander seeds – 2 T Spoons
- Fenugreek Seeds – 1 T Spoon
- Cumin – 1 T Spoon
- Salt – Tasty
- Red Chillies – 5 Nos
- Red Chilli Powder – 1 T Spoon
- Curry Leaves – 2 Bunches
- Seasoning – 1 T Spoon
- Garlic Flakes – 5 Nos
Scrap the Ginger & Peel well chop in to fine pieces and clean with a fresh cotton cloth and take in a bowl. Grate the Jaggery in to small pieces. Turn on the stove and add water and boil for 2 minutes after 2minutes add the tamarind and soak for minimum 10 minutes then take out and squeeze juice in to small bowl
Again turn on the stove and add the non-stick kadai, add oil and heat, after heating the oil add the ginger pieces and fry for 4minutes on low flame then take out in to a bowl and keep aside. In the same kadai add cumin, coriander seeds, fenugreek seeds, garlic pods, red chillies, then take out this fry mixture in to a bowl and keep aside.
Take a mixer jar add the spicy mix (coariander, fengreek & cumin) and grind like a smooth powder, then add the ginger to the grinded mixture, jaggery, tamarind juice, salt and little oil then grind like a smooth paste.
Again turn on the stove place the kadai add oil and heat add seasoning and wait for crackle, add garlic pods, curry leaves fry for 2 minutes. Then add this seasoning to the ginger pickle
That is it your tasty hotel style Ginger Pickle is ready to serve with any breakfast like Dosa, Idly, Bonda etc…
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