Ginger Chutney, or Allam Pachadi, is a zesty and flavorful condiment that enhances South Indian breakfasts like idli, dosa, and vada. Begin by heating a small amount of oil in a pan. Add a tablespoon of chana dal (split chickpeas), coriander seeds and a tablespoon of urad dal (split black gram), and sauté them until they turn golden brown.

Then, add a few dried red chilies and a generous amount of chopped fresh ginger. Continue to sauté until the ginger is aromatic and lightly golden. Remove the pan from the heat and let the mixture cool down.

Once cooled, transfer the mixture to a blender. Add salt to taste along with tamarind pulp and a small piece of jaggery to balance the flavors. Blend everything into a smooth paste, adding a little water to reach your preferred consistency.

For an added layer of flavor, heat a bit of oil in a small pan for tempering. Add mustard seeds, urad dal, red chilli and few curry leaves.Pour this tempering over the chutney and stir to combine.
This spicy, tangy, and slightly sweet chutney pairs beautifully with a variety of dishes like dosa, idli and vada.