Ginger chutney/ Allam Pacchadi/ Ginger Pickle

Its an Andhra cuisine.

Ingredients:

• Ginger: 1/2 cup (peeled and chopped)
• Tamarind: a small lemon size (Deseeded)
• Oil: 2-3 tbsp
• Salt: to taste
• Garlic: 2-3 cloves
• Whole red chilli: 4-5
• Washed urad daal: 1-2 tsp
• Haldi/ Turmeric pwd: a pinch
• Hing: a pinch
• Cumin seeds: 1 tsp
• Methi seeds: 1 tsp
• Jaggery: 1 tbsp
• For Tempering:
• Oil: 2 tbsp
• Cumin seeds: 1 tsp
• Mustard seeds: 1 tsp
• Dry red chilli: 1
• Curry leaves: a few

Method:

1. Heat 2-3 tbsp oil in pan. Add cumin seeds, methi seeds, hing. Let them splutter.
2. Add garlic and ginger. Cook till ginger turns light brown.
3. Add red chilli, urad daal, haldi, salt. Cook for 2-3 mins.
4. Add  tamarind and jaggery.
5. Let it cool and grind in blender.
6. For tempering:
• Heat oil in pan.
• Add cumin seeds, mustard seeds, red chilli and curry leaves.
• Cook for 2-3 mins.
7. Pour the tempering on blended chutney.
8. Ready to serve.