Andhra Allam Chutney

Ingredients

• • Ginger - ¼ kg
• • Garlic - 100 grams
• • Tamarind - ¼ kg
• • Jaggery - ¼ kg
• • Salt - ½ cup
• • Chilly powder - ½ cup
• • Gingili oil - ½ kg
• • Mustard powder - 50 grams
• • Fenugreek powder - 50 grams

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Ingredients For Seasoning

• • Mustard - 2 teaspoons
• • Fenugreek - 1 teaspoon
• • Urad dal - 2 teaspoons
• • Asafoetida powder - as required
• • Curry leaves - 2 sprigs

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Method

• 1. Remove fibre, seeds from tamarind and then wash it. Soak in hot water. (Just enough water to cover it)
• 2. Wash ginger and wipe with a cloth.
• 3. Allow to dry completely, scrape outer skin and cut into thin rounds.
• 4. Pound chopped ginger in a mixie coarsely.
• 5. Pound peeled garlic coarsely and mix with that.
• 6. Grind soaked tamarind in a mixie. Add salt, chilly powder, Jaggery, mustard powder and fenugreek powder, ground ginger, garlic and run the mixie again until everything blends.
• 7. Heat oil in a pan add seasoning ingredients, pour over the ground paste, when it is still hot.
• 8. Allow to cool and store it in a dry jar.