Inji Chutney, also called as Allam Pachadi is flavor packed chutney made using fresh ginger roots. Similar to conventional chutney, we need to fry urad dal, bengal gram, red chili, fenugreek and then ginger. All of the fried ingredients are then ground to a smooth paste along with tamarind and jaggery. The flavor of ginger is perfectly balanced with sweetness of jaggery, tanginess from tamarind and spice from chili, finally enriched with sesame oil based mustard and curry leaves tempering. This Allam chutney is usually served as an accompaniment to Pesarattu but this also go well with Idli and Dosa.
Variations in making Ginger Chutney:
- In addition to ginger, we can sauté onions and tomato and grind it together.
- We can also add coriander seeds along with other frying ingredients like chana dal, urad dal, fenugreek and red chili.
- Adding jaggery is optional but it will balance and enhance the spice and tanginess of the chutney.
- We can also include ½ teaspoon of cumin seeds along with other grinding ingredients.
- We can cook the ground chutney till the oil separates and then store in air-tight container for more shelf life.
Tips for making Ginger Chutney:
- Use tender and juicy ginger for best flavor.
- Do not fry ginger for longer time as it will give a bitter taste. Just fry till the color starts to change to light golden.
- Adjust the spice level as per you needs. Adding kashmiri chili is optional but it gives a nice orange color with less spice. But if you love spice, you can substitute with more regular red chili.
- Sesame oil gives more flavor to chutney so try to use sesame oil. If you don't have, you can use regular cooking oil.
- Taste the chutney and adjust the tamarind and jaggery while grinding.
If you like this Inji Chutney, then you can also try other popular Chutney Recipes as well
- Onion Tomato Chutney - Onion Tomato Chutney is one of the most common chutney variety most of us make for breakfast! This onion-tomato has the spice and tangy flavor balanced well.
- Restaurant Style Coriander Chutney - In South Indian Restaurants, Coriander Chutney is one of the main accompaniment served with Idli / Dosa / Uthappam. Generally, in most of the restaurants, coconut chutney is made and some quantity of that is taken and ground again with coriander leaves and served as coriander chutney.
- Coconut Chutney - Coconut chutney is a very common chutney most of us make on a day to day basis. Other than Tempering, this chutney doesn't need any cooking. So easy and quick to make and also a great accompaniment for variety of South Indian food like Idli / Dosa / Upma / Bajji / Bonda etc.
Recipe Card to make Ginger Chutney
Inji Chutney | Ginger Chutney | Allam Chutney
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 6 people
Calories: 41kcal
Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes. A perfect accompaniment for Idli/Dosa and Pesarattu.
Print Recipe
Ingredients
- ½ cup Ginger Peeled and Chopped. 1 Cup - 250ml
- 1 tablespoon Urad Dal
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ teaspoon Fenugreek seeds
- 4 nos Red Chili adjust to your spice level.
- 4 nos Kashmiri Red Chili optional. You can replace it with 2 nos Red Chili.
- 1 Gooseberry Size Tamarind
- 1 tablespoon Grated Jaggery
- 4 teaspoon Sesame Oil
Tempering
- 1 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Take tamarind in a bowl. Add ¼ cup of hot water and set it aside for 10 mins. Do not add too much water.
- Wash the ginger thoroughly and peel the skin. Roughly chop the ginger and set aside.
Preparation for Grinding
- Heat 2 teaspoon oil in a heavy bottomed pan. When the oil is hot, add Chana dal, urad dal, fenugreek seeds, red chili and kashmiri red chili.
- Fry the ingredients till the dal turns light golden color. Take these ingredients in a mixer jar.
- In the same pan, add 2 teaspoon of oil. When the oil is hot, add chopped ginger.
- Sauté the ginger till they are golden brown. Take the ginger to mixer jar. Allow the ingredients to cool off.
Grinding
- To the mixer jar, add the soaked tamarind along with the water.
- Also add grated jaggery to the mixer jar.
- Finally add salt.
- Grind everything to a smooth but thick paste. Add few tablespoon of water while grinding only if required.
Tempering
- Heat 1 tablespoon of oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter.
- Then tear the curry leaves and add it to the pan. Mix once. Switch off the flame.
- Add this tempering to chutney. Give a good mix.
Serving
- Relish this delicious Inji Chutney with Pesarattu, Idli/dosa!
Video
Notes
- Usual shelf-life of chutney is 2-3 weeks.
Nutritional Info
Nutrition Facts
Inji Chutney | Ginger Chutney | Allam Chutney
Amount Per Serving (1 tbsp)
Calories 41
Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Sodium 0.8mg0%
Potassium 16.9mg0%
Carbohydrates 5.2g2%
Fiber 0.1g0%
Protein 0.2g0%
Calcium 5.1mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by step Pictures
- Take tamarind in a bowl. Add ¼ cup of hot water and set it aside for 10 mins. Do not add too much water. Wash the ginger thoroughly and peel the skin. Roughly chop the ginger and set aside.
- Heat 2 teaspoon oil in a heavy bottomed pan. When the oil is hot, add Chana dal, urad dal, fengreek seeds, red chili and kashmiri red chili.
- Fry the ingredients till the dal turns light golden color.
- Take these ingredients in a mixer jar.
- In the same pan, add 2 teaspoon of oil. When the oil is hot, add chopped ginger.
- Sauté the ginger till they are golden brown.
- Take the ginger to mixer jar. Allow the ingredients to cool off.
- To the mixer jar, add the soaked tamarind along with the water.
- Also add grated jaggery to the mixer jar.
- Finally add salt.
- Grind everything to a smooth but thick paste. Add few tablespoon of water while grinding only if required.
- Heat 1 tablespoon of oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter.
- Then tear the curry leaves and add it to the pan. Mix once. Switch off the flame.
- Add this tempering to chutney. Give a good mix.
Relish this delicious Inji Chutney with Pesarattu, Idli/dosa!
