Thursday, August 2, 2007

Ginger / Allam Chutney

Learnt From:

I learnt this from my mom.


Tamarind --- Big lime size ball

Green chilies --- 6

Sugar --- 1 tsp
Ginger --- 3 inch piece

Salt --- as per taste

For Seasoning:
Oil --- 1 tblsn
Urad dal --- 1/2 tsp
Mustard seeds --- 3/4 tsp
Red chilly --- 1 halved
Curry leaves --- 5-6 leaves


Clean the tamarind without seeds and stings.
Clean tamarind with water.
Add water to the tamarind and heat it in a micro wave for one minute.
Let it cool.

Add green chilies, ginger and jaggary to a jar and grind.
Then add this tamarind and salt and grind to a paste.
Transfer the paste to a serving bowl.
Heat two spoons of oil in a pan.
Add and fry urad dal, mustard seeds, red chilly and curry leaves in a pan.
Add the seasoning to the tamarind paste.

There finishes the spicy ginger tamarind chutney.
This chutney will be good with Tiffin’s like pesara dosa, ravva dosa, gaare, vada, biyyapu ravva upma etc.,
This chutney will stay for a week without spoiling.
No need to keep in fridge too.


  1. hi sailu
    i almost tried all ur recipes..........recently i even tried out ras came out very well.....thanx for the recipe......more over i cudnt find the exact measurements for making GINGER chutney........cud u pls add them to the site so at i can try it out too......

  2. Hi Raaji,

    Thank you for trying the recipes Raaji. For ginger chutney I adjust the tamarind and green chilies at the time of making. Because to make this it will take no. of green chilies like 30 which is tough to count. But soon I try to find out the exact measurements for tht.

  3. Hi Raaji,

    I have updated 'ginger chutney' with measurements.

    Sorry for the delay.


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