Ginger Pachdi / Ginger Chutney

Posted on 8/21/2017

Preparation Time: 15 mins
Cooking Time: 12 mins
Total Time: 27 mins
Makes 0.50 cup


1/4 cup ginger (adrak) roundels
5 tsp sesame (til) oil
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
a pinch of fenugreek (methi) seeds
1/4 cup tamarind (imli) pulp
salt to taste
1/4 cup chopped jaggery (gur)
a pinch of asafoetida (hing)
1/2 tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
1 whole dry kashmiri red chilli , broken into pieces


1. Heat 3 tsp of sesame oil in a broad non-stick pan, add the ginger and sauté on a medium flame for 4 minutes.
2. Switch off the flame, add the coriander powder, turmeric powder, chilli powder and fenugreek seeds and mix well.
3. Cool slightly and blend in a mixer along with approx. ¼ cup of water till smooth.
4. Transfer the mixture into the same broad non-stick pan, add 2 tbsp of water, tamarind pulp and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
5. Add the jaggery and asafoetida, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
6. Heat the remaining 2 tsp of sesame oil in a small broad non-stick pan, add the mustard seeds, curry leaves and kashmiri red chillies and sauté on a medium flame for 1 minute.
7. Pour the tempering over the ginger-tamarind mixture and mix well.
8. Store refrigerated in an air-tight container and use as required.

Tarla Dalal

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