Allam Pachadi | Ginger Chutney - CookingCarnival.com (2024)

Andhra style condiment Allam Pachadi, also known as Ginger Chutney, is vegan, flavor-packed chutney made with fresh ginger roots. It is served with Pesarattu.

It is perfectly balanced with the sweetness of jaggery and tanginess of tamarind. You can also serve this chutney with regular dosa, Idli, or Adai.

There are some South Indian recipes which are a favorite with us and this allam chutney is one of them.

What is Alllam Pachadi?

Allam translates to Ginger in Telugu and Pachadi means fresh pickle or chutney (a condiment).

It is a classic Andhra style chutney in which the star ingredient is Ginger.

We all very well know the amazing healing and medicinal properties of the Ginger. It plays an important role in curing a cold, cough, allergies, digestive problems, and many more.

It is definitely one of the gifted medicines by the mother nature.

During monsoon and winter, it is good to consume this chutney as it keeps the body warm.

Though ginger is the star ingredient in this recipe, its flavor is not overpowering. Because there are also tamarind, red chillies, jaggery and some spices added which balance the pungency of ginger.

There is nothing authentic as far as the recipe for Allam pachadi goes. Like many dishes, it varies from family to family and there are many ways a ginger chutney is made.

I am sharing the recipe how my family like.

Ingredients required

For Chutney

You will need Chopped Ginger, Tamarind, Jaggery, Chana dal, Salt, Dry Red chilies, Curry leaves, Cumin seeds, Fenugreek seeds, Asafoetida, and Oil.

For tempering

You will need Oil, Mustard seeds, Grated garlic, and Asafoetida.

Note – Below pic is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.

How to make this recipe? Step by step process

Take tamarind and jaggery into a bowl. Add a little bit of water to soften tamarind and jaggery. (photo 1)

Heat oil in a pan. Add chana dal and fenugreek seeds. Let them get a light golden color. Add dry cumin seeds, asafoetida, and curry leaves. Cook it for a few seconds. Now add red dried chilies and cook for a few seconds. (Photo 2 to 7)

Add Chopped ginger and cook it for 2 to 3 minutes or until ginger is light brown in color over medium to low heat. (Photo 8 and 9)

Take this sauteed mixture into a blender along with jaggery-Tamarind and salt. Make it into a smooth paste using a little bit of water(If needed). Take this chutney out into a bowl. (Photo 10 to 12)

Tempering

Heat oil in a pan for tempering, add mustard seeds and let them crackle. Add asafoetida and grated garlic. Cook it for a few seconds. Pour this tempering over the prepared chutney. Mix it very well. (photo 13 to 16)

Allam Pachadi / Ginger Chutney is ready. Serve this with Pesarattu, Idli, Dosa, or adai. Enjoy.

Notes, Pro-Tips

• Always use fresh and tender ginger. Avoid fibrous and heavy ginger. Ripe ginger can make the chutney taste bitter.
• The ginger just needs to be cook slightly when making this chutney. You don’t need to brown the ginger. Frying ginger too much can also make the chutney taste bitter.
• By any chance, if your chutney becomes bitter, add some more tamarind pulp and jaggery. The sourness of the tamarind pulp and sweetness from the jaggery will balance the bitterness.
• You can add sugar, unrefined cane sugar, or coconut jaggery instead of jaggery.
• Tamarind has its typical sour taste which cannot be achieved if you use lemon juice or dry mango powder. Still, if you do not have tamarind on hand, you can add lemon juice.
• You can skip second tempering. It is a completely optional step.
• Don’t use much water while making the chutney.
• Usually, the bitterness is felt for the first day, but after refrigerating the chutney, the bitterness mellows down and you do not get to taste it.

Quick FAQs

Serving suggestions

As I said, this Ginger chutney is best served with idli, dosa, and pesarattu.

You can also have this Allam chutney with bread, rotis or with steamed rice.

How many days can we keep this ginger chutney?

The chutney should survive for about 2-3 days at room temperature. Leftover chutney can be stored in an air-tight container in the fridge for up to a week.

Can ginger chutney recipe be halved or doubled?

Yes this recipe can easily be halved or doubled.

More South Indian Chutney recipes –

Coconut chutney

Peanut chutney

Onion Chutney

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Warm Regards,

Dhwani.