Fresh ginger is an important ingredient in Indian cuisine.
Andhra Pradesh, located in India's southeastern coastal region, has a notable culinary tradition. Its food is considered to be among the spiciest of Indian cuisines, and makes extensive use of pickles and condiments, known collectively as chutneys. One of the best known is their ginger chutney, or allam pachadi. It is hot, sour and sweet, with a relatively thick texture. It is not difficult to make, though some of the ingredients might be difficult to find in smaller cities.
Instructions
1. Put 1 tbsp. of oil or ghee, Indian clarified butter, into a heavy-bottomed skillet. Add the lentils and chickpeas and fry them gently in the oil until they smell toasted, approximately two to three minutes. Shake the pan often to prevent scorching.
2. Add the fresh and dried chilies and cook for about one minute, shaking or stirring frequently. Transfer the mixture to a bowl, and return the skillet to the stove top.
3. Peel a 2-inch section of fresh ginger root, and slice thinly. Saute it in the skillet with an additional tbsp. of oil or ghee for two or three minutes, until it is very aromatic and the edges have browned to a golden red. Remove from the heat, and cool.
4. Place the cooled ginger and the lentil mixture in a blender or mortar and pestle. Add the tamarind and sugar, and process the mixture into a coarse paste. Add up to 1/4 cup of cold water, as needed, to thin and lubricate the other ingredients. Season to taste with salt, until the flavors are balanced. Transfer to a serving bowl.
5. Wipe your skillet with a paper towel and return it to the stovetop with 1 tsp. of fresh oil or ghee. Heat the mustard seeds until they begin to pop and snap, then add the curry leaves. Fry for a few more seconds, then pour the seeds and leaves on top of the chutney.
6. Serve the chutney immediately as part of a larger Indian meal, or package it in an airtight container. Refrigerate for up to one week.
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