Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, ginger chutney (chhundo). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Ginger chutney or Allam chutney for Idli, dosa, vada, pesarattu & snacks. Allam chutney is a popular condiment from Andhra cuisine usually eaten with breakfasts. Allam translates to ginger in telugu. HomeCookingShow. இஞ்சி சட்னி இப்படி செய்யுங்க சுவையும் சத்தும் அருமை/Ginger chutney/Healthy tasty chutney recipe.
Ginger chutney (chhundo) is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Ginger chutney (chhundo) is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have ginger chutney (chhundo) using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Ginger chutney (chhundo):
- Get 1 jar ginger jam
- Make ready 1 teaspoon turmeric
- Get 3 tablespoon oil
- Make ready 1 teaspoon cumin seeds
- Take 4 heaped tablespoon of chilli powder
Top buyers of chhundo sweet from around the world. Panjiva helps you find, evaluate and contact buyers of chhundo sweet. Ginger Chutney: A spicy and tasty Indian chutney made from ginger to be served as a condiment with pesarattu, vada, upma etc. For Ginger Chutney- use green chillies instead of red chillies and grind it a little watery.
Instructions to make Ginger chutney (chhundo):
- In a pan heat oil and add cumin seeds. Once the cumin seeds are done add the ginger jam and stir thoroughly. - Add salt, turmeric and chilli powder and mix. Let it cook for further 5 minutes and remove from gas. Let it cool and transfer in a jar.
- You can make chutney from any jam using same method. Also, chilli powder can be hot or mild so use accordingly.
Ginger Chutney: A spicy and tasty Indian chutney made from ginger to be served as a condiment with pesarattu, vada, upma etc. For Ginger Chutney- use green chillies instead of red chillies and grind it a little watery. Do a top up of seasoning with mustard seeds and curry leaves. Procedure is the same as above. Rajasthani Garlic Chutney,Lahsun Ki Chutney, Garlic Chutney for parathas. allam pachadi is andhra ginger pickle that is made during winters to accompany idli, dosa, pesarattu or rice.
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