Apparently Ginger Chutney is a popular Andhra recipe:
http://fingerlickingfood.blogspot.com/2007/11/set-dosa-with-vegetable-saagu-curry.html
http://www.sailusfood.com/2008/06/30/allam-pachadi-ginger-chutney/
Here is a variation of ginger chutney that I found very delicious:
1. Chop and pan-fry with 1 tbsp of vegetable/canola oil:
Half medium sized onion, one small green chilli and skinned two-inch ginger.
2. Roast one cup (the plastic cup that comes with rice cookers) shelled skinned peanuts
3. Dump all the above into a mixer, add three tbsp of water and grind to a coarse paste (it should look and feel like hummus)
4. Add 3/4 tsp of salt to the paste and mix well.
That is our Peanut Ginger Chutney.
I found that this chutney goes very well with plain dosa. I have also tried this as a spread for multi-grain bun and the sandwich is absolutely delicious.
http://fingerlickingfood.blogspot.com/2007/11/set-dosa-with-vegetable-saagu-curry.html
http://www.sailusfood.com/2008/06/30/allam-pachadi-ginger-chutney/
Here is a variation of ginger chutney that I found very delicious:
1. Chop and pan-fry with 1 tbsp of vegetable/canola oil:
Half medium sized onion, one small green chilli and skinned two-inch ginger.
2. Roast one cup (the plastic cup that comes with rice cookers) shelled skinned peanuts
3. Dump all the above into a mixer, add three tbsp of water and grind to a coarse paste (it should look and feel like hummus)
4. Add 3/4 tsp of salt to the paste and mix well.
That is our Peanut Ginger Chutney.
I found that this chutney goes very well with plain dosa. I have also tried this as a spread for multi-grain bun and the sandwich is absolutely delicious.
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