Ginger Chutney/Allam Pacchadi.

Ingredients:
Tamarind 250 g

Ginger 250 g

Jaggery 150 g

Chilli powder 4 tsp

Oil 5 tsp

Salt 4 tsp

Mustard Seeds 1 tsp


Method:-
--Soak the Tamarind in water for about an hour and clean it properly to get only the pulp removing all the seeds.
--Peel the Ginger and cut into small pieces.
--In a grinder grind the pieces of ginger first, now add tamarind pulp and grind again.
--Once you get a smooth paste add jaggery and salt and grind again .
--To the smooth paste add tempering by heating oil on a pan, add mustard seeds until they pop and then add red chilli powder at the end.
--Add the tempering to the paste and mix well.

Spicy and Yummy Ginger Chutney is ready to be served with hot rice, idlis, parathas, puris.

Note:- This Chutney can be used until a month if kept refrigerated.
You can adjust salt and sugar as per your taste.

Step to Step Procedure:Step by Step Process of Ginger Chutney(log with FB)