Ginger, known as Inji in Tamil and Adrak in Hindi is very good for health as it has got high digestive properties. Other than using Ginger for making Ginger Garlic paste, I love having it in the chutney form. This is a typical Andhra style Allam Pachadi. It is very apt to pack in lunch boxes for school and office as this chutney is a bit thick and does not easily spill out thereby making a mess inside the lunch bag. Not only that, this chutney stays good for at least 3-4 days at room temperature which makes it ideal for travelling and for 10 days when stored in the refrigerator.
I do not know if it keeps well beyond that, as it gets over within 2-3 days of making this chutney. As hubby is a die hard fan of idli, he wants at least 2 chutneys while eating idlis. So I always make a batch of this Inji chutney and store it in the fridge and it gets easier to make just 1 chutney before serving.
A little bit of jaggery (vellam or bellam) is added while making this chutney and it helps to balance out the flavors by bringing down the sharp spiciness of the ginger and enhancing the heat of it. You can serve this Adrak chutney with Idlis, dosas, poori, curd rice and I had it with the Methi Theplas that I had posted earlier and it tasted so darn good. Do give it a try and let me know how it turned out for you. As this is a No Onion, No Garlic Recipe, its perfect to eat during fasting (vrat) days.
- Whenever making ginger chutney, I always use gingelly oil, but if you do not like its flavor, you can use any vegetable oil.
- Use only required amounf water to grind the chutney and not more than that as it will make the chutney very watery.
- Roast the urad and red chilies over low flame and take care not to burn them or let it darken as the color of the chutney will also end up being dark.