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ALLAM CHUTNEY

Spicy and Tangy Allam Chutney for South Indian Meals

Allam Chutney, a fiery and tangy Andhra-style ginger chutney, bursts with the bold flavors of ginger, garlic, and red chilies. Enhanced with roasted dals and a perfect balance of jaggery and tamarind, it's a vibrant side dish that complements idli, dosa, vada, and rice. A flavorful tempering finishes this chutney, making it a must-have for those who enjoy bold, traditional South Indian taste experiences.


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Spicy South Indian Allam Chutney made with ginger, garlic, red chilies, and tamarind, served with dosa and idli.¯

Tips & Tricks for Perfect Allam Chutney

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Use fresh ginger for the best aroma and avoid fibrous roots. Always sauté ginger and garlic until lightly golden to mellow their sharpness. Roast the spices on low flame to avoid burning and enhance flavor. Adjust tamarind, jaggery, and chilies to suit your spice-sweet-tang balance. Use lukewarm water for smoother blending. Always add tempering just before serving for the best aroma and crunch.

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     Step-by-Step Recipe : Allam Chutney

INGREDIENTS

**For the Chutney:**

- 6 tsp oil

- 75 grams ginger, chopped

- 3 cloves garlic

- 1 tbsp chana dal

- 1 tbsp urad dal

- 1 tbsp coriander seeds

- ¼ tsp methi (fenugreek seeds)

- 2 whole black pepper

- ½ tsp turmeric

- 1 tsp cumin seeds

- 20 dried red chilies

- 70 grams tamarind paste

- 35 grams jaggery powder

- 1 tbsp salt

- ½ cup lukewarm water

**For Tempering:**

- 2 tbsp oil

- 1 tsp mustard seeds

- ½ tsp chana dal

- ½ tsp urad dal

- Pinch of hing (asafoetida)

- 2 dried red chilies, broken

- Few curry leaves, chopped

​Fiery ginger chutney with roasted spices and jaggery, perfect with South Indian breakfasts.

PREPARATION STEPS

​   1. **Sauté Ginger and Garlic:**

- In a large pan, heat 3 tsp of oil over medium flame.

- Add the chopped ginger and sauté for about 2 minutes until it starts to change color slightly.

- Add the garlic cloves and sauté until they turn slightly golden brown. Remove from heat and set aside.

2. **Roast Spices:**

- In the same pan, heat another 3 tsp of oil.

- Add chana dal, urad dal, coriander seeds, methi, black pepper, and cumin seeds.

- Roast on low flame until the spices become aromatic.

- Add the dried red chilies and sauté until they puff up.

- Allow the mixture to cool completely.

3. **Blend Chutney:**

- Transfer the cooled spice mixture to a blender.

- Blend to a coarse powder without adding water.

- Add the roasted ginger and garlic to the blender.

- Blend to a thick paste, scraping the sides as needed.

- Add the tamarind paste, jaggery powder, and salt.

- Blend to a smooth paste, adjusting the consistency with ½ cup of lukewarm water. Blend until you achieve your desired consistency and a silky texture.

4. **Prepare Tempering:**

- In a small pan, heat 2 tbsp of oil.

- Add mustard seeds, chana dal, urad dal, hing, broken red chilies, and curry leaves.

- Let the tempering splutter and pour it over the prepared chutney.

5. **Serve:**

- Enjoy the Allam chutney with idli, vada, dosa, or any other favorite South Indian dishes.



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