Allam chutney is a thick Indian condiment made with ginger root, lentils, spices, and jaggery. It is often served with dosas or uttapam and includes tamarind pulp and a special spice blend called tadka.
Sometimes referred to as ginger pickle, allam chutney or allam pachadi, it is Indian ginger chutney, a thick condiment. Made with ginger root, this chutney is also made from a combination of spices, lentils and sugar. Though it goes well with both sweet and non-sweet dishes, allut chutney is often served with dosas or uttapam, types of Indian pancakes.
Garlic, turmeric and coriander or fenugreek seeds are popular spices used in this sauce. Red and sometimes green chilies are usually added as well. Although refined white sugar may be used, jaggery, a type of unrefined brown sugar popular in Asia and Africa, is normally used to make allam chutney.
Fresh ginger root is always included. Ginger must be peeled before use. The easiest way to peel ginger is to use the edge of a spoon like a knife, pulling away the thin skin. After the ginger is peeled, it is chopped.
Beans or lentils are staples for allam chutney. Chickpeas, usually called Bengal gram or chenna dal in Indian recipes, are often included. Black Gram Dal, or Urad Dal, is also added.
Allam chutney often includes tamarind pulp. Tamarind is a popular type of fruit in Indian cuisine. It can be found fresh or in paste or noodle form at specialty food stores or online. If fresh tamarind is used, it is usually soaked in water to soften before removing the pulp. The seeds and peel of the fruit are discarded.
The lentils are first fried in oil, and then the chillies and spices are added and fried. Once complete, the mixture is removed before the ginger is added to the pan and left to cook. If garlic is used, it is generally included with the ginger. After cooking, all the fried ingredients are combined with the jaggery and tamarind paste. Salt is often added to taste before the dough is crushed into a paste.
A special spice blend called tadka is made to help temper the chutney. Tadka usually consists of curry leaves, mustard seeds, and cumin that are toasted in peanut oil or ghee, a type of unsalted butter. Once completed, the tadka is mixed with the ginger paste.
Besides dosas and uttapam, allam chutney is often served with idli, a type of Indian cake. It could also be a rice topper. If refrigerated, this sauce will keep for about a week.
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