Ginger Chutney – By Vahchef @

Ginger chutney is commonly known as allam (ginger) pachadi. Ginger is the vital ingredient in this recipe but yet its flavor is not overpowered and is well balanced with all other ingredients. The pungency of ginger is well blended with the spiciness of green chillies and sweetness of coconut. Inclusion of little lime juice gives tanginess to the chutney to boost the Vitamin C up.

Ginger (grated) 250 Grams
Salt To Taste
Channa dal 1 Tablespoons
Fenugreek seeds 1/4 Teaspoons
Mustard seeds 1/2 Teaspoons
Sesame seed oil 2 Tablespoons
Tamarind juice 1 Cup
Jagerry 3 Tablespoons

Heat sesame seed oil in a pan add mustard seeds, fenugreek seeds,channa dal, grated ginger, cook this till golden in colour, add hing (optional), salt,tamarind juice, chilly powder,cook it till tamarind raw flavor is gone,add some jagerry, cook for 5 minutes switch off the flame. Serve this with dosa idly,curd rice, and upma also. you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods “Reach vahrehvah at –
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