The flavor of ginger with tangy tamarind and sweet brown sugar makes this Ginger Chutney or 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 until now.
I researched quite a bit 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 a 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 is 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 that 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 this ginger chutney.
It was interesting to hear him say that even though he does not like it, he likes all the flavors of ginger. 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 and some without. Some versions are made with just cumin whereas a few use 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
Procedure to make Andhra Allam Pachadi -
- Soak the tamarind in ¼ cup of hot water for a 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, 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 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 a tangy and sweet flavor to balance out the ginger.
More Ginger-Based Recipes
- Honey Lemon and Ginger Tea
- African Ginger Beer - Non Alcoholic
- Iced Ginger Cookies | Ginger Cookies made with Whole Wheat Flour
- Chinese Scallion Pancake With Ginger Soy Dipping Sauce
Recipe
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
- 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
More Chutney
- Coconut Mint Chutney | Pudina Chutney
- Kara Chutney | Spicy Chettinad Red Chutney
- Thakkali Thokku | Tomato Pickle
- Pudina Thokku | Pudina Thogayal Recipe
Ginger Chutney | Andhra Allam Pachadi
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
- 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.
