Allam Pachadi (Andhra Ginger Pickle)

Here's the sweet and spicy Ginger Chutney, which goes well with South Indian dishes like Dosas, Idlis, Upma etc.

Ingredients:

For 2 Cup Ginger Chutney:

1 tsp Dry Roasted Fenugreek Seeds

50gm Garlic

50gm tsp Dry Red Chili 

50gm Ginger

50gm Tamarind

1 Cup Boiled Water

100gm Jaggery

1 tbsp Oil

1 tbsp Salt

For the Seasoning(Tempering)

50gm Oil

½  tsp Mustard Seeds

1 Broken Dry Red Chili

1 String Curry Leaves

Process:

1) Soak the Tamarind and Jaggery into hot water for 10 minutes.

2) Grind Dry roasted Fenugreek Seeds and grind to powder.

3) Take 1 tbsp Oil and roast Red Chilies on medium flame till they turn dark. Once dark take them out from the pan.

4) In the same oil add chopped Ginger and roast them till oil separates. 

5) Put all the Chutney Ingredients in a Mixer and Grind the same with the help of Tamarind and Jaggery water till the mixture become like a paste.

6) For the tempering, heat up the oil in a pan.

7) Add in the Mustard Seeds and allow them to pop.

8) Add in the Cumin Seeds, Curry Leaves, Asafoetida, Dry Red Chili.

9)  Pour chutney into tempering and let the chutney soak in the Oil and let that rest for half an hour and Enjoy!

Tips:

1) Its has Shelf life of 3 months, to preserve the brightness refrigerate.

2) Make sure to store this in a absolutely clean and airtight container to last it longer.

3) Use Fresh Oil.