The piquantly spiced ginger chutney

Ginger chutney

All spiced up!

Once, every month, my mother prepares, ginger chutney, especially for lunch. And it is always consumed within a few minutes, during our meal.

Varieties of ginger chutney:

Till date, I have come across three types of homemade ginger chutneys. The allam pacchadi (ginger chutney is referred so in Telugu), which my mother prepares, which is perishable and remains fresh for only one to two days. This chutney does not need seasoning. The other variety, which my mother-in-law prepares, is similar to pickle. This ginger chutney aka pickle remains fresh for 3-6 months. Yes, this is true and it tastes heavenly. The third type is, again a perishable variety, with seasoning, and I will be sharing the recipe in this blog post.

Some popular traditional dishes with ginger:

Above all, I love the spicy, piquant, sweet and mildly bitter taste of ginger. Some of the traditional Andhra dishes which ‘must’ incorporate this spice are:

  1. Tangy buttermilk kadi (majjiga pulusu in Telugu): a mildly spiced stew with ginger and green chillies made with buttermilk. Adorned with a seasoning of mustard and asafetida. It acts as a cooling aid. And is mixed with rice and savored, during lunch, especially during the summers.

    ginger spiced

    The ‘cooling’ stew

  2. Chitti buri (in Telugu) – mildly spiced, deep fried round-lets made of equal amounts of wheat flour and rice flour, mixed with buttermilk and fermented overnight. This batter is then mixed with ginger and green chilli paste. Little dumplings of this batter are fried in oil.
  3. ginger

    Spicy comfort in a bowl!

  4.  In Karnataka, buttermilk is flavored with slices of ginger and green chilies. This is served with rice and other accompaniments for lunch. My brother who lives in Mangalore introduced this type of commonly ‘flavored buttermilk’, to us. And my father is hooked to this, now!
  5. Also, I love to drink ginger flavored tea, especially during the rainy season and chilly winters. Ah! True warmth and divine satisfaction in a cup!

    ginger tea

    Wah! Chai!

The ginger chutney:

Here comes the recipe for, spicy and tangy ginger chutney. This chutney can be mixed with rice and a dab of oil, or can be used as an accompaniment with idlis and dosas. It is sure to tempt and tantalize your taste buds. This simple ginger chutney, ultimately, spruces up a simple and sober bowl of rice, too!

The piquant tones of ginger are simply accentuated by the spiciness of the red chilies and the mild sweetness of jaggery in this ‘pacchadi’. Chutney is referred as pacchadi in Telugu.

Did you know?

India is the largest producer of ginger in the world!

ginger chutney

Spicy, tangy and healthy!

Print Recipe
The piquantly spiced ginger chutney
Here comes the recipe for, spicy and tangy ginger chutney. This chutney can be mixed with rice and a dab of oil, or can be used as an accompaniment with idlis and dosas. It is sure to tempt and tantalize your taste buds. The piquant tones of ginger are simply accentuated by the spiciness of the red chilies and the mild sweetness of jaggery in this ‘pacchadi’.
ginger chutney
Course chutneys
Cuisine andhra
Prep Time 10 minutes
Cook Time 5 minutes
Servings
persons
Ingredients
Course chutneys
Cuisine andhra
Prep Time 10 minutes
Cook Time 5 minutes
Servings
persons
Ingredients
ginger chutney
Instructions
  1. Heat one teaspoon oil in a shallow pan. Add ginger pieces and saute well for a minute or two. Transfer these ginger pieces onto a plate and cool.
  2. Heat a teaspoon of oil. Add coriander seeds, cumin seeds, red chillies (broken into pieces) and saute well on medium heat for a minute. Add the tamarind extract (or the soaked tamarind) Mix well. Transfer to a plate and let it cool.
  3. Add the above mix to a blender and grind to a coarse consistency. Now add ginger, jaggery, salt and little water. Grind well.
  4. Based on your preference, one can grind to a coarse consistency or to a fine paste.
  5. Transfer this chutney to a bowl and keep aside.
  6. For seasoning, heat one teaspoon oil. Add ural dal, red chillies and saute for few seconds. Add mustard seeds and saute until they splutter. Put off the heat.
  7. Add this seasoning to the chutney. Mix and savor.
  8. Note: This chutney remain fresh for a day or two, provided you store it in a refrigerator.
Recipe Notes

Cook with love and interest. Ingredients are only 80%, rest is your energy and emotion that comes through the food.

-Revathy Shanmugam, Culinary expert in Chettinad Cuisine

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