Allam Pachadi (Ginger Chutney)
Allam Pachadi is a spicy and tangy ginger chutney originating from the state of Andhra Pradesh in South India, and consisting of sautéed ginger (allam) blended with tamarind, jaggery, red chillies, curry leaves, urad dal, turmeric and asafoetida to create a bold, zesty condiment. Typically tempered with mustard seeds, urad dal and curry leaves in hot oil, this spicy chutney is a flavorful accompaniment to idli, dosa or steamed rice.
Allam Pachadi – Andhra Style Ginger Chutney
With a perfect balance of sweet, savory, spicy, and sour, this delightful Ginger Chutney (Allam Pachadi in Telugu) is the flavor-packed condiment your dinner rotation needs.
In Telugu, allam means ginger, and pachadi refers to a fresh chutney or relish, usually made by grinding ingredients together.
Table of Contents
Popular in Andhra Pradesh, this ginger chutney is a flavorful condiment or dip made with fresh ginger roots.
While ginger is the key ingredient in this chutney, its sharp flavor is balanced by the tanginess of tamarind, the heat from red chillies, the mild sweetness of jaggery, and a few essential Indian spices.
This sweet, sour, and spicy combination makes it a versatile side dish that goes well with many South Indian meals.
Among the many Andhra recipes we enjoy, this ginger chutney is a definite favorite. Like most traditional Indian dishes, there are countless ways to prepare allam pachadi. Each home cook brings their own touch to it.
The recipe I am sharing is one of my favorites to pair with idli or dosa. It’s naturally vegan, gluten-free, and, also a no onion no garlic recipe.
I make it in a similar way to other South Indian vegetable chutneys. Ginger is sautéed with a few spices and then ground with tamarind pulp and jaggery.
This ground chutney is then later tempered with a deliciously rich tempering or tadka (infused oil with some spices and herbs), making it a true dish unto itself, perfect as a standalone dip or spooned over your favorite Andhra meals.
Ideal for pairing with idli, dosa, pesarattu, or dibba roti. This allam chutney is so tasty it’ll even jazz up steamed rice!
Allam Pachadi Recipe – Step-by-Step Guide
Making allam pachadi at home is simple and doesn’t take much time. Below is a step-by-step guide that shows you how to soak the tamarind, prep the ginger, and cook everything to bring out the perfect balance of flavors.
Soak Tamarind & Prep Ginger
1. Take ¼ cup hot water in bowl. Place 1 tablespoon tamarind in it. Soak tamarind in the hot water for 20 to 30 minutes.
2. After 20 to 30 minutes, squeeze the tamarind pulp directly in the bowl containing water. Extract as much pulp as you can. Keep this tamarind pulp aside.
3. Meanwhile rinse 60 grams ginger or 6 to 7 pieces of 2-inches ginger very well in water. Peel them.
4. Then chop them. You will need ½ cup chopped ginger. Keep aside.
Fry Spices, Lentils & Sauté Ginger
5. Heat 1 tablespoon oil in a small kadai or pan. Keep heat to low and add ½ teaspoon mustard seeds. Let the mustard seeds begin to crackle.
6. When the mustard seeds start crackling then add 1 teaspoon urad dal.
7. Stirring often fry urad dal.
8. Fry urad dal till the lentils turn golden.
9. Then add 2 dry Kashmiri red chillies (broken and seeds removed) and 1 to 2 pinches asafoetida (hing).
Tip: If the pan becomes too hot, then switch off the flame.
Note: If using any other type of dry red chilli, then you can add less or more depending on the spiciness of the red chillies.
10. Quickly add 10 curry leaves.
11. Mix and fry for a few seconds till the red chilies change color. Do not burn them. The curry leaves will also become crisp.
12. Now add the chopped ginger.
13. Mix very well.
14. Add 2 pinches turmeric powder. Mix again and sauté on a low heat.
15. Sauté ginger pieces for 1 to 2 minutes, or till the raw aroma goes away. Do not brown the ginger.
16. Turn off the heat and keep the pan on kitchen counter-top. Let this allam pachadi mixture cool down or become warm.
Make Allam Pachadi
17. Then place all of the ginger chutney mixtures in a grinder-jar. Add the prepared tamarind pulp.
18. Add 1.5 tablespoons jaggery, or add as required.
Note: Jaggery can be added less or more as per your taste buds and on the quality of tamarind. Keep in mind that if using dark and aged tamarind it will be more sour, and thus the more jaggery will be needed.
19. Add salt as per taste.
20. Add 4 to 5 tablespoons water or as required and grind chutney to a smooth and fine consistency. For a thicker chutney, add less water.
21. Remove ginger chutney in a steel bowl and keep aside.
Temper Allam Chutney
22. In a tadka pan or a small pan, heat 2 teaspoons oil. Keep heat to a low. Add ½ teaspoon mustard seeds and let them begin to crackle.
23. As the mustard seeds start crackling, add ½ teaspoon urad dal.
24. Stirring often fry urad dal till they turn golden.
25. Then add 5 to 6 curry leaves. Stirring often fry them for a few seconds till they become crisp.
26. Turn off the heat and add the entire tempering mixture to the ginger chutney.
27. Mix very well. Check for the taste of salt and if required you can add more salt in the chutney.
28. Serve Allam Pachadi with idli, dosa, pesarattu or rice.
Serving Suggestions
Allam Pachadi pairs wonderfully with South Indian breakfast dishes like Idli, Dosa, Set Dosa, Pesarattu, Dibba Roti and even Medu Vada.
You can also enjoy it as a spread on bread or as a side with Chapathi. It even tastes great when mixed with hot steamed rice and a drizzle of ghee.
Storage
Store any leftover ginger chutney in a clean, airtight container in the refrigerator. It keeps well for 4 to 5 days. Use a dry spoon each time to help it stay fresh longer.
Expert Tips
- Choose fresh ginger: Use young, tender ginger for the best flavor. Avoid mature or fibrous ginger, as it can make the chutney taste sharp or bitter.
- How long to cook ginger: Sauté the ginger lightly just until the raw smell fades. There’s no need to brown it. Over-frying can make the chutney turn bitter.
- Sweetener options: If you don’t have jaggery, you can use white sugar, brown sugar, cane sugar, coconut sugar, palm sugar, or coconut jaggery. Even muscovado or demerara sugar can work.
- Balance the pungency of ginger: Both tamarind and jaggery play a key role in balancing the sharp, strong flavor of ginger. Always adjust both according to taste. Add more jaggery for sweetness or more tamarind if the chutney feels too strong or bitter. The goal is a pleasant balance of sweet, sour, and spicy.
- Tempering is optional: This chutney tastes good even without tempering. But if you do temper with mustard seeds, curry leaves, and urad dal, it adds extra aroma and depth.
- If the chutney tastes bitter: Add more tamarind pulp to balance the bitterness. You may also need a little extra jaggery. Don’t worry if it still tastes bitter on day one. It often mellows after refrigeration.
- Make it gluten-free: Use a gluten-free brand of hing (asafoetida), as some commercial varieties are blended with wheat flour.
- Let the chutney rest before serving: After grinding, let the chutney rest for 20 to 30 minutes. This allows the flavors of ginger, tamarind, jaggery, and spices to blend and settle. The taste improves as it sits.
FAQs
How can I make my ginger chutney spicier?
Simply add more than the 2 red chillies called for in the recipe.
What is the best way to peel ginger?
Using a spoon! If you rub the tip of the spoon against the papery brown skin, it will rub right off.
What kind of oil to be used for tempering the chutney?
You can use sunflower oil or peanut oil or any neutral tasting oil.
Can this allam pachadi recipe be halved or doubled?
Yes, you can scale the recipe to fit your needs.
What is the substitute for tamarind?
Tamarind has a particular sour taste that cannot be exactly replicated if you use lemon juice or dry mango powder (amchur). However, if you do not have tamarind, then you can add lemon juice.
More Pachadi Recipes From The South Indian Cuisine:
Step by Step Photo Guide Above
Allam Pachadi (Andhra Ginger Chutney)
Ingredients
For Tamarind Pulp
- 1 tablespoon tamarind or 1 small lemon sized tamarind
- ¼ cup hot water
Main Ingredients
- 1 tablespoon oil – sunflower or peanut or any neutral tasting oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal (husked and black gram)
- 2 dry kashmiri chillies
- 10 curry leaves – small to medium sized
- 1 to 2 pinches asafoetida (hing)
- ½ cup (60 grams) or (6 to 7 pieces of 2 inches ginger) ginger – peeled and chopped
- 2 pinches turmeric powder
- 1.5 tablespoons jaggery or add as required
- 4 to 5 tablespoons water – for grinding or add as required
For Tempering
- 2 teaspoons oil – sunflower or peanut or any neutral tasting oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (husked and split black gram)
- 5 to 6 curry leaves – small to medium sized
Instructions
Preparation
- Take the hot water in bowl. Place the tamarind in it.
- Soak tamarind in the hot water for 20 to 30 minutes.
- After 20 to 30 minutes, squeeze the tamarind pulp directly in the bowl containing water. Extract as much pulp as you can. Keep this tamarind pulp aside.
- Meanwhile rinse ginger very well in water. Peel and chop them.
Cooking Ginger
- Heat oil in a small kadai or a frying pan. Keep heat to low and add mustard seeds. Let the mustard seeds begin to crackle.
- When the mustard seeds start crackling then add urad dal. Stirring often fry urad dal.
- Fry urad dal till the lentils turn golden.
- Next add the dry kashmiri chillies (broken and seeds removed) and asafoetida (hing). If the pan becomes too hot, then switch off the heat.
- Quickly add the curry leaves.
- Mix and fry till the red chillies change color. Do not burn them. The curry leaves will also become crisp.
- Now add the chopped ginger and Mix very well.
- Add the turmeric powder. Mix again and saute on a low heat.
- Sauté ginger pieces for 1 to 2 minutes or until their raw aroma goes away. Do not sauté too much or brown the ginger.
- Turn off the heat and place the pan on kitchen counter-top. Let this mixture cool down or become warm.
Making Allam Pachadi
- Once cooled or warm, place all of this sautéed mixture in a mixer or grinder-jar. Add the tamarind pulp.
- Add 1.5 tablespoons jaggery or add as required.
- Add salt as per taste.
- Add 4 to 5 tablespoons water or as required and grind the sautéed ingredients to a smooth and fine consistency.
- Remove the ginger chutney in steel bowl and keep aside.
Tempering Allam Chutney
- In a tadka pan or a small pan, heat 2 teaspoons oil. Keep heat to a low. Add mustard seeds and let them begin to crackle.
- As the mustard seeds start crackling, add the urad dal.
- Stirring often fry urad dal till they turn golden.
- Next add 5 to 6 curry leaves. Stirring often fry them for a few seconds till they become crisp.
- Turn off the heat and add the entire tempering mixture to the allam pachadi.
- Mix very well. Check for taste of salt and if required you can add more salt in the allam chutney.
- Serve allam pachadi with your favorite South Indian breakfast.
Serving Suggestions
- Serve allam pachadi with idli, dosa, set dosa, pesarattu, dibba roti, or medu vada.
- It also goes well with chapathi or hot steamed rice and a little ghee.
Storage Suggestions
- Store the chutney in an airtight container in the refrigerator.
- It stays good for 4 to 5 days. Always use a clean, dry spoon to avoid spoilage.
Notes
- Use fresh and tender ginger. Avoid ginger which is fibrous and heavy.
- Frying ginger too much can make the chutney taste bitter.
- You can add sugar or unrefined cane sugar or palm sugar or coconut jaggery instead of jaggery.
- Jaggery can be added less or more as per your taste buds and on the quality of tamarind. Dark and aged tamarind is sourer and will need more jaggery.
- You can easily halve or double ginger chutney recipe.
- If you do not have tamarind, then you can add lemon juice.
- Leftover chutney can be stored in an air-tight jar in the fridge for 4 to 5 days.
- Kashmiri red chillies do not make the chutney too spicy. If you using any other red chillies then add less or more depending on the spiciness in the chillies.
Nutrition
Ginger Chutney recipe from the blog archives was first published on February 2019.
This ginger chutney was so good. I made it as a side dish with idli. My family polished the entire chutney and kept asking for more. Thank you.
thanks a lot sunitha. glad to read your comment. thanks for the rating also.
Mam, only two red chillies are sufficient or else you have forgotten to tell us red chilli powder.
Yes, 2 red chillies are sufficient unless you want to make a spicy chutney. I have not forgotten any ingredient.
Hi Dassana! Thank u for sharing this recipe but the key ingredient-ginger isn’t mentioned in the ingredients list
i know meveera. yesterday night after checking the post on mobile, i realised it. have added it know. but thanks for letting me know.