Ginger chutney (Adrak ki chutney)
(Ginger chutney, Allam pachadi, Inji chammanthi, Inji gojju, Inji thuvaiyal, अदरक की चटनी, అల్లం పచ్చడి, ഇഞ്ചി ചമ്മന്തി, ಇಂಜಿ ಗೊಜ್ಜು, இஞ்சி துவையல்)
Thought to have its roots in Awadh, this traditional South Indian chutney combines ginger with split black grams (urad dal), split Bengal grams (chana dal), green or red chilis, tamarind, and a variety of spices such as coriander seeds, cumin seeds, mustard seeds, and curry leaves.
All the ingredients are first fried together, blended into a smooth mixture using some water, salt, and sugar or jaggery, and then finished with spices. Ginger chutney can also contain other ingredients such as onions, tomatoes, or freshly grated coconut for extra flavor.
Spicy, tangy, and with a mild sweetness, this chutney is a staple breakfast item and it typically complements traditional South Indian breakfast specialties including idli (a savory cake), dosa (a thin rice pancake), or pesara dosa (mung bean dosa), but it is also eaten with rice dishes or curries for lunch or dinner.
The chutney is commonly known as allam pachadi from the words allam, meaning ginger, and pachadi, which translates to chutney.
