Ginger chutney, known as allam pachadi is the most popular and traditional chutneys from Andhra in South India. Sautéed ginger and tamarind is ground to a smooth paste along with chilies and lentils. A super spicy chutney that pairs well with all traditional south Indian breakfast items like - pesarettu, idli, dosa etc...
This is a traditional recipe from the state of Andhra Pradesh. Allam means ginger and pachadi is a kind of chutney. South India is known for its numerous varieties of chutneys and pickles. This ginger chutney is a unique one. Zesty and biting and at the same time sour and slightly sweet! Thats how this is, full explosion of flavour.
This recipe is a perfect balance amongst sour, hot and sweet flavours. The piquancy of ginger is toned down by the sourness in tamarind.
Tips to make allam pachadi (ginger chutney)
- The amount of tamarind depends on the strength of ginger. After you ground the paste, taste and check. If you need to add more tamarind, soften it by frying on a pan, grind and add to a paste.
- While grinding, add water only if needed. If there is more water, it wont stay for a long. To keep allam pachadi for a longer time, there should not be excess moisture.
- You can also halve the quantity, add a little more water to make it a semi solid consistency and use it immediately.
- Have this in moderate quantity. Overeating ginger is not good for the stomach. Since it is hot and spicy, a little bit on the side goes a long way.
Ginger chutney, known as allam pachadi is the most popular and traditional chutneys from the state of Andhra in South India. Sautéed ginger and tamarind is ground to a smooth paste along with chilies and lentils. A super spicy chutney that pairs well with all traditional south Indian breakfast items like - pesarettu, idli, dosa etc...
- 100 grams peeled ginger
- 20 grams tamarind (from a block) or 1 tablespoon tamarind paste
- 4 to 5 dry red chillies adjust the spice level if needed
- 2 tablespoon powdered jaggery
- 1 tablespoon channa dal | split bengal gram
- 1 tablespoon urad dal | split black gram
- 1 tablespoon coriander seeds | dhaniya
- ½ tablespoon cumin seeds | jeera
- 3 tablespoon sesame oil | nallennai
- 1 teaspoon mustard seeds
- 10 curry leaves
Wash, peel and chop the ginger into small pieces.
Heat oil in a kadai or a skillet on medium flame, sauté the ginger pieces until they turn golden brown. Remove and keep aside.
Then in the same skillet, fry the channa dal, coriander seeds and urad dal separately, until they all turn golden brown, for about 4 to 5 minutes on medium flame. Then add the red chillies and fry it.
Cool all the ingredients. Grind all the ingredients coarsely except ginger. Then add the ginger and grind it to a smooth paste. Add little water while grinding.
Add salt and mix well.
In the same skillet or kadai, heat sesame oil on medium high flame. Once the oil becomes very hot, add the mustard seeds and let it splutter. Use a splatter guard.
Turn off the flame, add the curry leaves. Add the ground chutney to the skillet and stir well in the residual heat of the skillet.
Transfer it to a mixing bowl. Check for salt and adjust.
Use reduced amounts while serving since it is spicy.
This stays in the refrigerator for about one month. Once the chutney is completely cooled, transfer it to an airtight container and keep it in the refrigerator.
Calories mentioned for 1 tablespoon of ginger chutney.
- The amount of tamarind depends on the strength of ginger. After you ground the paste, taste and check. If you need to add more tamarind, soften it by frying on a pan, grind and add to a paste.
- While grinding, add water only if needed. If there is more water, it wont stay for a long. To keep allam pachadi for a longer time, there should not be excess moisture.
- You can also halve the quantity, add a little more water to make it a semi solid consistency and use it immediately.
- Have this in moderate quantity. Overeating ginger is not good for the stomach. Since it is hot and spicy, a little bit on the side goes a long way.
Preethi Prasad says
I love Allam chutney.I had tasted it when we had shifted to Vishakhapatnam.Your post has brought back so many memories and made me nostalgic.Fantastic Share
Ruchi says
super delicious . love ginger chutney with pessarettu.. spicy and yumm . lovely recipe
Jagruti Dhanecha says
Ginger chutney sounds so flavourful and I think I'll need this to cope with harsh winter. I've never tried ginger chutney but your recipe and pics are so tempting! Bookmarking it.
code2cook says
lovely clicks with such a chutney recipe. Though I heard a lot about it but never tried. Looking great
Poonam Bachhav says
Allam pachadi sounds so flavorful..sweet sour spicy all in one go..would surely try this chutney soon . Thanks for the wonderful share. Bookmarking it.
Jayashree says
I love using ginger in my cooking, now I am intimidated to try this. Looks delicious and might go well with any dish.
Soma Mukherjee says
Have heard about this chutney but never tried it your recipe and lovely pics are tempting me to try it soon, lovely share.
Ritu Tangri says
This is the right time of posting ginger chutney as new produce of ginger is coming to market. Bookmarked to make it soon
Anshu says
Wow I was never aware that a chutney could be made out of ginger. Interesting recipe and certainly a worth try !!
Seema Doraiswamy Sriram says
Ever since I moved to Australia I haven't made alam pachadi. So glad you reminded me of this. let me get some ginger this week
geetha priyanka says
wow its been so long since I had homemade allam pacchadi... Its time to try this delicious pacchadi... Thanks for sharing.
Mayuri Patel says
An interesting recipe as I would never have thought of making chutney using ginger as the star ingredient. Worth trying it out.
Malini says
Ginger Chutney looks super delicious. In my home, we prepare this chutney in the same way without jaggery. By adding all these ingredients together, I am sure, this chutney would give the wholesome flavor (sweet, sour and spicy).
Sujata Roy says
A completely new recipe for me. Never tasted it. This ginger chutney looks fingerling. Waiting to taste it soon. Awesome share.
Ashima says
Oooh!!! I have fond memories of feating on spicy Andhra food when I lived in Bangalore years ago! I have always added a little ginger to my tamarind chutney but I haven't yet tried the other way round. Time to change that 🙂 This chutney looks delicious and I love your quintessentially Indian white and brown ceramic jars in the picture!
Thanks for sharing!
Nisha says
Thanks Ashima 🙂
Priya Suresh says
Slurp slurp, who can resist to this ultimate chutney, its been a while i prepared ginger chutney at home. Just love this chutney with anything..
Shobha Keshwani says
So tasty looking pachadi.. our meals are incomplete without some pachadi.