Wednesday, 16 May 2012

Ginger chutney with Red chili / Allam Pandu mirarapakaaya pachadi

An innovative chutney recipe with ginger blended with spicy ripened red chilli, salt, lemon and seasoned with few spices. Just to retain the vibrant colour, I have used lemon and skipped the tamarind. As this can be treated as an instant pickle, we do not use much oil.
This is a very spicy chutney goes very well with any kind of stuffed paratas or just with plain rice and a dollop of ghee.

Ripened Red chili - 10
Lemon - 1
Ginger - 2 two inches pieces

Garlic - 1 large clove
Mustard - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 1 string
Oil - 2 tbsp


Rinse the red chilli and pat them dry with out any traces of water.
Peel and chop the ginger into small chunks
Now pound or grind the red chilli, ginger along with salt.
Remove it into a bowl. Squeeze the lemon juice and mix every thing.

Heat a small pan with oil.
When it is warm enough, add mustard, fenugreek seeds, curry leaves and garlic.
Fry them until garlic changes into golden brown colour.

Add the seasoning to the chutney.
Allow it to cool down completely and store it in an air tight bottle.
As this is an instant pickle, the life time is comparatively less. Still remains fresh up to 10 days when refrigerated.

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