Ginger Chutney | Andhra Allam Pachadi

The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney | Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai.

It is fun to explore different cuisines and choose recipes that the whole family would enjoy. The Andhra style Allam Pachadi has been on my list for a long time but never got it to until now.

I researched quite a but and came across several different versions of the Ginger chutney and was quite confused about what is authentic. It really helps to be a part of a very big blogging family where I can always ask for help.

I asked couple of my Andhra friends and came to know that there is nothing authentic as far as the recipe for Allam pachadi goes. it varies from family to family but everyone guaranteed that it is one delicious chutney to try. My cousin Uma also asked her neighbor friend and passed on a recipe to me.

I sort of mixed up the recipes and came up with my own version using ingredients which I thought my family would like. My oldest son is not a big fan of ginger and I was curious as to how he takes on the this ginger chutney.

It was interesting to hear him say that even though he does not like, he likes all the flavor that ginger is with. I served it with dosai but would love to make it again soon with Andhra special Pesarattu.

There are several different versions of the Allam pachadi that you will find online. There are some with lentils, some without. Some versions are made with just cumin whereas a few uses coriander seeds.

Garlic is also added if preferred but I omitted it in mine. I instead used coriander and cumin along with fenugreek seeds. The must have part in the ginger chutney is the sweetness from brown sugar / jaggery and the sourness from the tamarind. Overall, this Allam pachadi has a spicy, sweet and tangy flavor.

Preparation time - 10 minutes
Cooking time - 10 minutes
Difficulty level - Easy

Ingredients to make Ginger Chutney | Andhra Allam Pachadi - (Makes 1 cup)

• Ginger (choose tender ginger) - 3 inch piece
• Oil - 2 tsp
• Chana dal / Kadalai Paruppu - 1 TBSP
• Urad dal / Ullutham Paruppu - 2 tsp
• Red chilies - 4 (adjust based on spice level)
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Methi seeds / fenugreek seed - 1/2 tsp
• Tamarind - 1 inch piece
• Brown sugar / Jaggery - 1 1/2 TBSP
• Salt - to taste

To season -

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Red chilies - 1 or 2
• Curry leaves - few

Procedure to make Ginger Chutney | Andhra Allam Pachadi -

• Soak the tamarind in 1/4 cup of hot water for few minutes to make it softer.

• Clean and peel the ginger and chop it roughly into small pieces.

• In a pan, heat 2 tsp of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.

• Add the chopped ginger and give it a quick stir and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.

• Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar.

• Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.

• Heat 1 tsp of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.

Notes and Observation -

• Use tender ginger for fresh flavor.

• Do not fry the ginger for a long time. Just give it a quick stir and turn off the flame. Frying the ginger too long makes it bitter.

• Do not skip the tamarind on the brown sugar. The chutney needs the tangy and sweet flavor to balance out the ginger.

Ginger Chutney | Andhra Allam Pachadi

The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney | Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai.

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: Andhra Pradesh, Indian

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 people

Calories: 69kcal

Author: Sandhya Ramakrishnan

Equipment

• Blender
  Blender

Ingredients

• 3 inch piece Ginger choose tender ginger 3 inch piece Ginger choose tender ginger
• 2 tsp Oil2 tsp Oil
• 1 tbsp Chana dal / Kadalai Paruppu 1 tbsp Chana dal / Kadalai Paruppu
• 2 tsp Urad dal / Ullutham Paruppu 2 tsp Urad dal / Ullutham Paruppu
• 4 Red chilies adjust based on spice level4 Red chilies adjust based on spice level
• 1/2 tsp Cumin seeds 1/2 tsp Cumin seeds
• 1 tsp Coriander seeds 1 tsp Coriander seeds
• 1/2 tsp Methi seeds / fenugreek seed 1/2 tsp Methi seeds / fenugreek seed
• 1 inch piece Tamarind1 inch piece Tamarind
• 1 1/2 tbsp Brown sugar / Jaggery1 1/2 tbsp Brown sugar / Jaggery
• Salt – to tasteSalt – to taste

To season –

• 1 tsp Oil 1 tsp Oil
• 1/2 tsp Mustard seeds1/2 tsp Mustard seeds
• 2 Red chilies can use 1 or 22 Red chilies can use 1 or 2
• few Curry leaves few Curry leaves

Instructions

• Soak the tamarind in 1/4 cup of hot water for few minutes to make it softer.
• Clean and peel the ginger and chop it roughly into small pieces.
• In a pan, heat 2 tsp of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.
• Add the chopped ginger and give it a quick stir and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.
• Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar.
• Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.
• Heat 1 tsp of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.

Notes

Expert Tips and FAQ's

• Use tender ginger for fresh flavor.
• Do not fry the ginger for a long time. Just give it a quick stir and turn off the flame. Frying the ginger too long makes it bitter.
• Do not skip the tamarind or the brown sugar. The chutney needs the tangy and sweet flavor to balance out the ginger.

Nutrition

Calories: 69kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 145mg | Fiber: 2g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 65mg | Calcium: 16mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!