Ginger Pachdi is an appetizing South Indian accompaniment that combines the pungency of ginger with the tanginess of tamarind and the rustic sweetness of jaggery.
Being sweet, sour and spicy, this chutney-like accompaniment is sure to make you eat an idli or dosa more than you usually do!
Once the chutney is cooked, pour the tempering of mustard seeds, curry leaves and red chillies over it. Do not add it earlier while cooking, because adding it in the end retains the crispness of the mustard seeds and curry leaves, improving the mouth-feel and aroma of the Ginger Pachdi.
You can make a batch of this chutney and keep it for 4-5 days. You might also like to try other South Indian accompaniments like Mysore Chutney and Malgapodi .