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    Home » Recipes » Chutney

    Ginger chutney - Allam Pachadi

    Published: Aug 6, 2018 · by Nisha

    Jump to Recipe Print Recipe

    Ginger chutney, known as allam pachadi is the most popular and traditional chutneys from Andhra in South India. Sautéed ginger and tamarind is ground to a smooth paste along with chilies and lentils. A super spicy chutney that pairs well with all traditional south Indian breakfast items like - pesarettu, idli, dosa etc...

    Allam pachadi served in a brass vessel
    Allam Pachadi

    This is a traditional recipe from the state of Andhra Pradesh. Allam means ginger and pachadi is a kind of chutney. South India is known for its numerous varieties of chutneys and pickles. This ginger chutney is a unique one. Zesty and biting and at the same time sour and slightly sweet! Thats how this is, full explosion of flavour.

    top down shot of allam pachadi in a brass vessel.
    Allam Pachadi - Ginger chutney

    This recipe is a perfect balance amongst sour, hot and sweet flavours. The piquancy of ginger is toned down by the sourness in tamarind.

    Tips to make allam pachadi (ginger chutney)

    1. The amount of tamarind depends on the strength of ginger. After you ground the paste, taste and check. If you need to add more tamarind, soften it by frying on a pan, grind and add to a paste.
    2. While grinding, add water only if needed. If there is more water, it wont stay for a long. To keep allam pachadi for a longer time, there should not be excess moisture.
    3. You can also halve the quantity, add a little more water to make it a semi solid consistency and use it immediately.
    4. Have this in moderate quantity. Overeating ginger is not good for the stomach. Since it is hot and spicy, a little bit on the side goes a long way.
    4.72 from 7 votes
    ginger chutney served in a brassware.
    Print
    Ginger chutney - Allam Pachadi
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Ginger chutney, known as allam pachadi is the most popular and traditional chutneys from the state of Andhra in South India. Sautéed ginger and tamarind is ground to a smooth paste along with chilies and lentils. A super spicy chutney that pairs well with all traditional south Indian breakfast items like - pesarettu, idli, dosa etc... 

    Course: Side Dish
    Cuisine: Andhra, Indian
    Keyword: Chutney varieties, Ginger chutney
    Servings: 1 cup
    Calories per serving: 40 kcal
    Author: Nisha
    Ingredients
    To grind
    • 100 grams peeled ginger
    • 20 grams tamarind (from a block) or 1 tablespoon tamarind paste
    • 4 to 5 dry red chillies adjust the spice level if needed
    • 2 tablespoon powdered jaggery
    • 1 tablespoon channa dal | split bengal gram
    • 1 tablespoon urad dal | split black gram
    • 1 tablespoon coriander seeds | dhaniya
    • ½ tablespoon cumin seeds | jeera
    Tempering | Tadka
    • 3 tablespoon sesame oil | nallennai
    • 1 teaspoon mustard seeds
    • 10 curry leaves
    Instructions
    1. Wash, peel and chop the ginger into small pieces. 

    2. Heat oil in a kadai or a skillet on medium flame, sauté the ginger pieces until they turn golden brown. Remove and keep aside. 

    3. Then in the same skillet, fry the channa dal, coriander seeds and urad dal separately, until they all turn golden brown, for about 4 to 5 minutes on medium flame. Then add the red chillies and fry it. 

    4. Cool all the ingredients. Grind all the ingredients coarsely except ginger. Then add the ginger and grind it to a smooth paste. Add little water while grinding. 

      Add salt and mix well.

    5. In the same skillet or kadai, heat sesame oil on medium high flame. Once the oil becomes very hot, add the mustard seeds and let it splutter. Use a splatter guard. 

    6. Turn off the flame, add the curry leaves. Add the ground chutney to the skillet and stir well in the residual heat of the skillet.  

    7. Transfer it to a mixing bowl. Check for salt and adjust. 

    Serving
    1. Use reduced amounts while serving since it is spicy. 

    Shelf life:
    1. This stays in the refrigerator for about one month. Once the chutney is completely cooled, transfer it to an airtight container and keep it in the refrigerator. 

    Recipe Notes

    Calories mentioned for 1 tablespoon of ginger chutney.

    1. The amount of tamarind depends on the strength of ginger. After you ground the paste, taste and check. If you need to add more tamarind, soften it by frying on a pan, grind and add to a paste.
    2. While grinding, add water only if needed. If there is more water, it wont stay for a long. To keep allam pachadi for a longer time, there should not be excess moisture.
    3. You can also halve the quantity, add a little more water to make it a semi solid consistency and use it immediately.
    4. Have this in moderate quantity. Overeating ginger is not good for the stomach. Since it is hot and spicy, a little bit on the side goes a long way.

    View other "" recipes

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    • Kumbakonam Special Kadappa
    • Parangikai (pumpkin) Payasam
    • Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi

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    Reader Interactions

    Comments

    1. Preethi Prasad says

      September 02, 2018 at 10:19 am

      I love Allam chutney.I had tasted it when we had shifted to Vishakhapatnam.Your post has brought back so many memories and made me nostalgic.Fantastic Share

      Reply
    2. Ruchi says

      August 28, 2018 at 1:51 pm

      super delicious . love ginger chutney with pessarettu.. spicy and yumm . lovely recipe

      Reply
    3. Jagruti Dhanecha says

      August 28, 2018 at 8:11 am

      Ginger chutney sounds so flavourful and I think I'll need this to cope with harsh winter. I've never tried ginger chutney but your recipe and pics are so tempting! Bookmarking it.

      Reply
    4. code2cook says

      August 28, 2018 at 1:53 am

      lovely clicks with such a chutney recipe. Though I heard a lot about it but never tried. Looking great

      Reply
    5. Poonam Bachhav says

      August 27, 2018 at 12:11 pm

      Allam pachadi sounds so flavorful..sweet sour spicy all in one go..would surely try this chutney soon . Thanks for the wonderful share. Bookmarking it.

      Reply
    6. Jayashree says

      August 27, 2018 at 12:06 pm

      I love using ginger in my cooking, now I am intimidated to try this. Looks delicious and might go well with any dish.

      Reply
    7. Soma Mukherjee says

      August 27, 2018 at 7:42 am

      Have heard about this chutney but never tried it your recipe and lovely pics are tempting me to try it soon, lovely share.

      Reply
    8. Ritu Tangri says

      August 27, 2018 at 7:13 am

      This is the right time of posting ginger chutney as new produce of ginger is coming to market. Bookmarked to make it soon

      Reply
    9. Anshu says

      August 27, 2018 at 5:19 am

      Wow I was never aware that a chutney could be made out of ginger. Interesting recipe and certainly a worth try !!

      Reply
    10. Seema Doraiswamy Sriram says

      August 27, 2018 at 3:46 am

      Ever since I moved to Australia I haven't made alam pachadi. So glad you reminded me of this. let me get some ginger this week

      Reply
    11. geetha priyanka says

      August 26, 2018 at 1:07 pm

      wow its been so long since I had homemade allam pacchadi... Its time to try this delicious pacchadi... Thanks for sharing.

      Reply
    12. Mayuri Patel says

      August 25, 2018 at 5:40 pm

      An interesting recipe as I would never have thought of making chutney using ginger as the star ingredient. Worth trying it out.

      Reply
    13. Malini says

      August 25, 2018 at 2:00 pm

      Ginger Chutney looks super delicious. In my home, we prepare this chutney in the same way without jaggery. By adding all these ingredients together, I am sure, this chutney would give the wholesome flavor (sweet, sour and spicy).

      Reply
    14. Sujata Roy says

      August 25, 2018 at 9:09 am

      A completely new recipe for me. Never tasted it. This ginger chutney looks fingerling. Waiting to taste it soon. Awesome share.

      Reply
    15. Ashima says

      August 24, 2018 at 2:41 pm

      Oooh!!! I have fond memories of feating on spicy Andhra food when I lived in Bangalore years ago! I have always added a little ginger to my tamarind chutney but I haven't yet tried the other way round. Time to change that 🙂 This chutney looks delicious and I love your quintessentially Indian white and brown ceramic jars in the picture!

      Thanks for sharing!

      Reply
      • Nisha says

        August 24, 2018 at 2:43 pm

        Thanks Ashima 🙂

        Reply
    16. Priya Suresh says

      August 24, 2018 at 10:13 am

      Slurp slurp, who can resist to this ultimate chutney, its been a while i prepared ginger chutney at home. Just love this chutney with anything..

      Reply
    17. Shobha Keshwani says

      August 24, 2018 at 8:28 am

      So tasty looking pachadi.. our meals are incomplete without some pachadi.

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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