Ginger Chutney | Allam Pachadi

Ginger Chutney is a tangy, flavourful side dish made by grinding dal with ginger and blend with tempered spices. Ginger Chutney also called Allam Pachadi is a great side for Pesarattu, Idli, Dosa, Uttappam. Ginger Chutney is simple & quick to make with the available ingredients at home.

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Ginger Chutney was very new to me until a reader requested for the recipe. This ginger chutney is  very popular in Andhra called as Allam Pachadi and served with Pesarattu. I made this chutney for breakfast to accompany with uttapam but I enjoyed the leftover with rice for lunch too. As we know andhra recipes are super spicy, this one is no exception to it.. I loved the mixture of tangy sweet and spicy taste in this chutney.

About Ginger Chutney

Ginger Chutney is one of the quickest chutney recipes that you can make in few minutes. This Andhra style Ginger Chutney or Allam Pachadi is packed with flavours and is super spicy with the addition of ginger, garlic and chillies.

Allam Pachadi translates to Allam means Ginger and Pachadi is a accompaniment ie chutney in telugu so Allam Pachadi is Ginger Chutney. Ginger is the main ingredient in this chutney but we add other spices to balance as ginger has a strong flavour.

Ginger Chutney is spicy, slightly tangy with the addition of tamarind, jaggery with other ingredients and goes well with idli, dosa, pongal, vada, oothapam etc however in Andhra they serve this chutney with Pesarattu.

Ginger Chutney Ingredients

• Ginger : Ginger is the main ingredient for this chtuney. Use tender fresh ginger for best flavour. Rinse well and use a spoon to peel the skin as its easy. Ginger should be peeled, cut into small pieces.
• Spices, Dals : We add urad dal and channa dal to give a perfect balance for spiciness and to supress the punjent flavour of ginger.
• Tamarind : Tamarind gives a slight tanginess to this chutney so do not skip it.
• Jaggery : Jaggery balances the spiciness from chillies, tanginess from tamarind and ginger flavour.
• Tempering : A basic tempering is made using oil, mustard seeds, curry leaves and hing.

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Ginger, garlic and spices, dals should be roasted well at the same time not burnt. So be patient, take care to roast it in low flame until golden brown as shown. Ginger should not fried for a long time it may not give a nice flavour.

Also choose ginger that is not fibrous or old as it may turn the chutney bitter.

You can use regular red chillies too, I used kashmiri red chillies to have a less spicy chutney and a bright red color.

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📖 Recipe Card

Ginger Chutney Recipe Step by Step

1.Take 1 tablespoon tamarind in a bowl. Add little hot water to it. Set aside for 10-15 mins.

2.Then crush with hands and set aside.

3.Peel the skin from ginger rinse well then cut into small piecs.To a kadai add 1 tablespoon oil add 1/2 cup ginger(chopped) and 4 pieces garlic.

4.Saute in low flame for 2-3 minutes.

5.Transfer to a plate and set aside.

6.Now to the same kadai add 1 tablespoon whole urad dal, 1 tablespoon chana dal.

7.Roast until golden.

8.Now add 10 pieces red chillies.

9.Roast until red chillies are roasted well and by then dals would have turned golden brown. Switch off.

10.Now transfer to a plate and set aside.

11.Cool the roasted items completely.

12.Transfer it to a mixer jar.

13.Add tamarind pulp, discard the fiber if any.

14.Add salt to taste and 1 heaped teaspoon jaggery powder.

15.Add little water and grind it to chutney consistency.

16.Rinse mixer with little water and add it to adjust consistency of the chutney.

17.Mix it well. Set aside.

18.For tadka : Heat 2 teaspoon oil – add 1 teaspoon mustard seeds let it crackle, then add few curry leaves and a pinch of hing.

19.Transfer tadka to chutney.

20.Mix well and ginger chutney is ready.

Expert Tips

• You can even saute onion tomato and add it but shelf life will be less. Also the authentic recipe of allam pachadi does not use onion, tomato.
• This chutney keeps well for 1 day in room temperature itself when refrigerated it will extend upto a week.
• Add water little by little and add only required else the chutney will become watery.
• Adjust jaggery as per your liking.

Variations

• You can add regular red chillies too but make to balance as it is very spicy than kashmiri chillies.
• Make it thin by adding little water. Adjust consistency according to your liking.
• Adjust spices, dal according to the chilli type you are adding.

Serving & Storing Suggestion

Ginger Chutney keeps well for 1 day in room temperature and 2 days in fridge.

Ginger Chutney is a great side dish with  Idli, Dosa, Vada, Uthappam, Pongal, Kichadi, Upma.

FAQS

1.How does Ginger Chutney taste?

Ginger Chutney is spicy, tangy with fullest flavour of ginger perfect to pair up with most tiffin items.

2.What can I replace with tamarind?

You can replace tamarind with lemon juice. If adding lemon juice add to it after grinding the chutney and before tempering.

3.How long should I saute ginger? Does it make a difference?

Yes sauteing ginger for a long time changes the flavour of the chutney and also may turn the chutney bitter so saute only for the mentioned time.

4.I do not like sweetness, Can I skip jaggery?

Yes you can skip jaggery.

5.What is best to serve with Ginger Chutney?

You can serve it with any tiffin items like idli, dosa, uttapam, upma, pesarattu etc. However traditionally in Andhra Ginger Chutney is served with Pesarattu.

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