Channa dhal/kadalai paruppu/kadale bele - 2 tbsp
Urad dhal/ulundhu/uddi pappu - 2 tbsp
Red chillies - 3 or 4
Tamarind - 2 inch piece
Hing - a pinch
Ginger - 2 inch
Jaggery - vey small piece
Coconut - 1/2 cup grated
Salt as needed
Oil - 1 tbsp
For tempering:-
Oil - 1 tsp
Mustard seeds, urad dhal, curry leaves
Heat 1 tbsp of oil in a pan and add channa dhal, urad dhal. Fry till they turn light brown. Immediately add red chillies, tamarind and ginger. Fry everything together till they are all nice brown. Just before removing add hing and suate. Remove and cool. Grind together with salt and also add grated coconut and jaggery. Grind to a smooth paste.
Temper with the tempering ingredients.
13 comments/Reactions:
looks lovely dear!
Looks yummy..
Wow Padma, I love the flavour of ginger and this Chutney with pesarattu and upma is such a delicious combo. thanks for sending it to my event.
hey padma,
Ginger has a lovely flavour and this cuthney makes anything had with it taste yummm....
enjoy
TC
Lovely and slurpy chutney!
I used to have this chutney very often in Hyderabad...some of my office friends used to bring this Padma...your looks super delicious and spicy :)
Hi Padma
Your Chutney with Dosa/Vada would be a great combo.
Deepa
Chutney looks wonderful!! Will go well with idli -yumm!!
chutney looks nice n creamy
Thanks everyone :)
Thank u Annarasa for visiting and leaving your comments :)
Healthy Chutney !! love this with idili and dosa !!
The Allam Chutney recipe looks so yummy and has a very peculiar color.
when i prepare Ginger Chutney i get red colour..ur chutney looks nice creamish colour
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Padma