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Home » Side Dishes » Chutney

Published: May 4, 2019 · Modified: Jan 4, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Ginger Chutney | Andhra Allam Pachadi

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ginger chutney pinterest image

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

Ginger Chutney in a bowl

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.

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Ginger Chutney with oothappam

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.

Ginger Chutney in white bowl

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 - (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 - ½ tsp
  • Coriander seeds - 1 tsp
  • Methi seeds / fenugreek seed - ½ tsp
  • Tamarind - 1 inch piece
  • Brown sugar / Jaggery - 1 ½ TBSP
  • Salt - to taste

To season -

  • Oil - 1 tsp
  • Mustard seeds - ½ tsp
  • Red chilies - 1 or 2
  • Curry leaves - few
Andhra Allam Pachadi in white bowl

Procedure to make Andhra Allam Pachadi -

  • Soak the tamarind in ¼ cup of hot water for few minutes to make it softer.
Soaking the Tamarind in Water
  • Clean and peel the ginger and chop it roughly into small pieces.
  • In a pan, heat 2 teaspoon 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.
Grinding the ingredients
  • Heat 1 teaspoon of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.
Seasoning the Chutney

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 with oothappam

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

ginger chutney with seasoning on top

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 7 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

Ingredients

  • 3 inch piece Ginger choose tender ginger
  • 2 teaspoon Oil
  • 1 tablespoon Chana dal / Kadalai Paruppu
  • 2 teaspoon Urad dal / Ullutham Paruppu
  • 4 Red chilies adjust based on spice level
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • ½ teaspoon Methi seeds / fenugreek seed
  • 1 inch piece Tamarind
  • 1 ½ tablespoon Brown sugar / Jaggery
  • Salt – to taste

To season –

  • 1 teaspoon Oil
  • ½ teaspoon Mustard seeds
  • 2 Red chilies can use 1 or 2
  • few Curry leaves

Instructions

  • Soak the tamarind in ¼ 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 teaspoon 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 teaspoon 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!
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Reader Interactions

Comments

  1. Rashida says

    April 21, 2021 at 7:50 pm

    5 stars
    Thanks for sharing love ginger it’s going to be one of my favorite chutney

    Reply
  2. YASUA says

    June 01, 2020 at 5:38 am

    AMAZING

    Reply
  3. Suma Gandlur says

    June 01, 2019 at 6:29 pm

    That is one lip smacking chutney, bursting with flavors.

    Reply
  4. Pavani says

    May 29, 2019 at 6:25 pm

    5 stars
    I am a big fan of spicy and tangy chutneys. Ginger chutney looks so irresistible. feel like grabbing the bowl from the screen.

    Reply
  5. Narmadha says

    May 23, 2019 at 12:18 pm

    5 stars
    Ginger chutney looks so tempting. I love the flavor of ginger in any recipes. I am sure all the spices would have made the chutney even more delicious

    Reply
  6. Pavani says

    May 14, 2019 at 10:03 am

    5 stars
    It has been a very long time since I had ginger chutney and your pics are tempting me to make it some time very soon. I love the spicy-sweet flavor that is associated with Allam pachadi.

    Reply
  7. Srivalli Jetti says

    May 13, 2019 at 6:59 am

    Though I don't like ginger, I have made this chutney in different forms. So I know how good it must have tasted when paired well. I love the way your tempered bowl looks Sandhya!

    Reply
  8. harini says

    May 07, 2019 at 8:40 pm

    5 stars
    Sounds very yumm Sandhya. I am sure with all the ingredients there, the chutney came out really good.

    Reply
  9. Gayathri Kumar says

    May 05, 2019 at 12:17 am

    I love the spice of ginger in recipes. And my version of gjnger chutney is different. This one looks fantastic Sandhya. The jaggery and tamarind would add a lot of flavour and taste to the chutney.

    Reply
  10. Vaishali Sabnani says

    May 04, 2019 at 11:16 pm

    This ginger chutney is yum , I have made it once only , but had it umpteen times . Your version of this chutney sounds delicious . Will give it a try the next time I make South Indan meal .

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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