Instant Allam Bellam Chutney
Allam (ginger) bellam (jaggery) chutney is a traditional condiment that is popular in South Indian cuisine. It’s made from grated ginger, jaggery (a type of unrefined sugar), tamarind paste, salt, red chili powder, and sometimes roasted cumin powder. The mixture is simmered until the jaggery has melted and the mixture has thickened, and then blended until smooth. The resulting chutney is sweet, spicy, and slightly sour, and it is often used as a dipping sauce or a condiment for various South Indian dishes, such as dosa, idli, or vada.
As for why it’s popular in Singapore, it’s likely due to the large South Indian community in the country. South Indian cuisine, and its associated condiments like allam bellam chutney, are widely enjoyed in Singapore, both by the South Indian community and by people of other backgrounds who have developed a taste for it. Additionally, the combination of flavors in allam bellam chutney appeals to a wide range of palates, making it a popular condiment that is often served in South Indian restaurants and households in Singapore.
Here’s a simple recipe for making instant allam (ginger) bellam (jaggery) chutney, which is a popular condiment in South India. May also check out another similar recipe called the Brown Masoor Dal Curry.
- 1/2 cup freshly grated ginger
- 1/2 cup jaggery
- 1/4 cup water
- 1/2 teaspoon tamarind paste
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon roasted cumin powder (optional)
- In a saucepan, heat the grated ginger, jaggery, and water over medium heat.
- Stir the mixture continuously until the jaggery has melted and the mixture starts to boil.
- Reduce the heat to low and add the tamarind paste, salt, red chili powder, and roasted cumin powder (if using).
- Cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly.
- Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
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