Allam Pachadi Ginger Chutney Allam Chutney

The Telugu word for ginger is allam and hence the name allam chutney. Obviously, in this chutney recipe, ginger is the star ingredient but there are also tamarind, red chillies, jaggery and some spices added which balance the pungency of ginger. This ginger chutney has a sweet-sour-spicy taste. It makes for an excellent aside dish with idli, dosa, Pesarattu, Dibba Roti and even steamed rice. There are some Andhra recipes which are a favorite with us and this ginger chutney is one of them. There are many ways a ginger chutney is made. I am sharing the recipe which I make at times to go with idli or dosa. This chutney is a no onion no garlic recipe.

How is Allam Chutney Made

Ginger chutney is made in a similar way various vegetable chutneys from the South Indian cuisine are made. Ginger is sauteed with a few spices and then ground with tamarind pulp and jaggery. This ground chutney is then later tempered with some spices and herbs. Tips for making ginger chutney

Type of gingerUse fresh and tender ginger. Avoid ginger which is fibrous and heavy. Ripe or mature ginger can make the chutney taste bitter.Cooking ginger less vs moreThe ginger just needs to be sauteed lightly when making this chutney. So you don’t need to brown or overcook the ginger. Frying ginger too much can also make the chutney taste bitter.Jaggery substitutesAdd sugar or unrefined cane sugar or palm sugar or coconut jaggery instead of jaggery.To temper or not to temperYou can skip tempering toward the end and it is an optional step. Without tempering also the allam chutney tastes good.Which oil to be usedYou can use sunflower oil or peanut oil or any neutral tasting oil.Can ginger chutney recipe be halved or doubled ?Yes you can halve or double the recipe as per your requirements.Substitute for tamarind ?Tamarind has this typical sour taste that cannot be the same if you use lemon juice or dry mango powder. Yet if you do not have tamarind, then you can add lemon juice.Remedy for ginger chutney becoming bitterAdd some more tamarind pulp if the chutney becomes bitter. The sourness of the tamarind pulp will balance the bitterness in the ginger chutney. You may also need to add some more jaggery if required. Usually, the bitterness is felt for the first day, but after refrigerating the chutney, the bitterness mellow down and you do not get to taste it.Storing ginger chutneyLeftover chutney can be stored in an air-tight jar in the fridge for 4 to 5 days.

What is served with ginger chutney ? This chutney is best served with idli, dosa, set dosa, pesarattu, dibba roti and even medu vada. You can also have this chutney with bread or rotis as a side dish. It can also be served with steamed rice.

How to make Allam Pachadi

1. Take ¼ cup hot water in a bowl. Place 1 tablespoon of tamarind in it. Soak tamarind in the hot water for 20 to 30 minutes.
2. After 20 to 30 minutes, squeeze the tamarind pulp directly in the bowl containing water. Extract as much pulp as you can. Keep this tamarind pulp aside.
3. Meanwhile rinse 60 grams ginger or 6 to 7 pieces of 2-inches ginger very well in water. Peel them.
4. Then chop them. You will need ½ cup of chopped ginger. Keep aside.

Cooking ginger for allam chutney

5. Heat 1 tablespoon oil in a small kadai or pan. Keep the heat to low and add ½ teaspoon mustard seeds. Let the mustard seeds begin to crackle.
6. When the mustard seeds start crackling then add 1 teaspoon urad dal.
7. Stirring often fry urad dal.
8. Fry urad dal till the lentils turn golden.
9. Then add 2 dry Kashmiri red chillies (broken and seeds removed) and 1 to 2 pinches asafoetida (hing). If the pan becomes too hot, then switch off the heat. If using any other type of dry red chilli, then you can add less or more depending on the spiciness of the red chillies.
10. Quickly add 10 curry leaves.
11. Mix and fry for a few seconds till the red chilies change color. Do not burn them. The curry leaves will also become crisp.
12. Now add the chopped ginger.
13. Mix very well.
14. Add 2 pinches of turmeric powder. Mix again and saute on a low heat.
15. Sauté ginger pieces for 1 to 2 minutes till their raw aroma goes away. Do not sauté too much or brown the ginger.
16. Switch off the heat and keep the pan on the kitchen counter-top. Let this allam pachadi mixture cool down or become warm.

Making ginger chutney

17. Then place all of the ginger chutney mixtures in a grinder-jar. Add the tamarind pulp.
18. Add 1.5 tablespoons jaggery or add as required. Jaggery can be added less or more as per your taste buds and on the quality of tamarind. Dark and aged tamarind is sourer and will need more jaggery.
19. Add salt as per taste.
20. Add 4 to 5 tablespoons water or as required and grind chutney to a smooth consistency.
21. Remove ginger chutney in a steel bowl and keep aside.

Tempering ginger chutney

22. In a tadka pan or a small pan, heat 2 teaspoons oil. Keep heat to a low. Add ½ teaspoon mustard seeds and let them begin to crackle.
23. As the mustard seeds start crackling, add ½ teaspoon urad dal.
24. Stirring often fry urad dal till they turn golden.
25. Then add 5 to 6 curry leaves. Stirring often fry them for a few seconds till they become crisp.
26. Switch off the heat and add the entire tempering mixture to the ginger chutney.
27. Stir and mix very well. Check for the taste of salt and if required you can add more salt in the chutney.
28. Serve ginger chutney as a side dish with idli, dosa, pesarattu, medu vada, set dosa or rice or bread. Few more tasty chutney varieties for you!

Tomato chutneyPeanut chutneyPudina chutneyCoconut chutneyCabbage chutney

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Ginger Chutney post from the blog archives first published on February 2019 has been updated and republished on February 2023.

title: “Allam Pachadi Ginger Chutney Allam Chutney” ShowToc: true date: “2024-10-04” author: “Audrey Conn”

The Telugu word for ginger is allam and hence the name allam chutney. Obviously, in this chutney recipe, ginger is the star ingredient but there are also tamarind, red chillies, jaggery and some spices added which balance the pungency of ginger. This ginger chutney has a sweet-sour-spicy taste. It makes for an excellent aside dish with idli, dosa, Pesarattu, Dibba Roti and even steamed rice. There are some Andhra recipes which are a favorite with us and this ginger chutney is one of them. There are many ways a ginger chutney is made. I am sharing the recipe which I make at times to go with idli or dosa. This chutney is a no onion no garlic recipe.

How is Allam Chutney Made

Ginger chutney is made in a similar way various vegetable chutneys from the South Indian cuisine are made. Ginger is sauteed with a few spices and then ground with tamarind pulp and jaggery. This ground chutney is then later tempered with some spices and herbs. Tips for making ginger chutney

Type of gingerUse fresh and tender ginger. Avoid ginger which is fibrous and heavy. Ripe or mature ginger can make the chutney taste bitter.Cooking ginger less vs moreThe ginger just needs to be sauteed lightly when making this chutney. So you don’t need to brown or overcook the ginger. Frying ginger too much can also make the chutney taste bitter.Jaggery substitutesAdd sugar or unrefined cane sugar or palm sugar or coconut jaggery instead of jaggery.To temper or not to temperYou can skip tempering toward the end and it is an optional step. Without tempering also the allam chutney tastes good.Which oil to be usedYou can use sunflower oil or peanut oil or any neutral tasting oil.Can ginger chutney recipe be halved or doubled ?Yes you can halve or double the recipe as per your requirements.Substitute for tamarind ?Tamarind has this typical sour taste that cannot be the same if you use lemon juice or dry mango powder. Yet if you do not have tamarind, then you can add lemon juice.Remedy for ginger chutney becoming bitterAdd some more tamarind pulp if the chutney becomes bitter. The sourness of the tamarind pulp will balance the bitterness in the ginger chutney. You may also need to add some more jaggery if required. Usually, the bitterness is felt for the first day, but after refrigerating the chutney, the bitterness mellow down and you do not get to taste it.Storing ginger chutneyLeftover chutney can be stored in an air-tight jar in the fridge for 4 to 5 days.

What is served with ginger chutney ? This chutney is best served with idli, dosa, set dosa, pesarattu, dibba roti and even medu vada. You can also have this chutney with bread or rotis as a side dish. It can also be served with steamed rice.

How to make Allam Pachadi

1. Take ¼ cup hot water in a bowl. Place 1 tablespoon of tamarind in it. Soak tamarind in the hot water for 20 to 30 minutes.
2. After 20 to 30 minutes, squeeze the tamarind pulp directly in the bowl containing water. Extract as much pulp as you can. Keep this tamarind pulp aside.
3. Meanwhile rinse 60 grams ginger or 6 to 7 pieces of 2-inches ginger very well in water. Peel them.
4. Then chop them. You will need ½ cup of chopped ginger. Keep aside.

Cooking ginger for allam chutney

5. Heat 1 tablespoon oil in a small kadai or pan. Keep the heat to low and add ½ teaspoon mustard seeds. Let the mustard seeds begin to crackle.
6. When the mustard seeds start crackling then add 1 teaspoon urad dal.
7. Stirring often fry urad dal.
8. Fry urad dal till the lentils turn golden.
9. Then add 2 dry Kashmiri red chillies (broken and seeds removed) and 1 to 2 pinches asafoetida (hing). If the pan becomes too hot, then switch off the heat. If using any other type of dry red chilli, then you can add less or more depending on the spiciness of the red chillies.
10. Quickly add 10 curry leaves.
11. Mix and fry for a few seconds till the red chilies change color. Do not burn them. The curry leaves will also become crisp.
12. Now add the chopped ginger.
13. Mix very well.
14. Add 2 pinches of turmeric powder. Mix again and saute on a low heat.
15. Sauté ginger pieces for 1 to 2 minutes till their raw aroma goes away. Do not sauté too much or brown the ginger.
16. Switch off the heat and keep the pan on the kitchen counter-top. Let this allam pachadi mixture cool down or become warm.

Making ginger chutney

17. Then place all of the ginger chutney mixtures in a grinder-jar. Add the tamarind pulp.
18. Add 1.5 tablespoons jaggery or add as required. Jaggery can be added less or more as per your taste buds and on the quality of tamarind. Dark and aged tamarind is sourer and will need more jaggery.
19. Add salt as per taste.
20. Add 4 to 5 tablespoons water or as required and grind chutney to a smooth consistency.
21. Remove ginger chutney in a steel bowl and keep aside.

Tempering ginger chutney

22. In a tadka pan or a small pan, heat 2 teaspoons oil. Keep heat to a low. Add ½ teaspoon mustard seeds and let them begin to crackle.
23. As the mustard seeds start crackling, add ½ teaspoon urad dal.
24. Stirring often fry urad dal till they turn golden.
25. Then add 5 to 6 curry leaves. Stirring often fry them for a few seconds till they become crisp.
26. Switch off the heat and add the entire tempering mixture to the ginger chutney.
27. Stir and mix very well. Check for the taste of salt and if required you can add more salt in the chutney.
28. Serve ginger chutney as a side dish with idli, dosa, pesarattu, medu vada, set dosa or rice or bread. Few more tasty chutney varieties for you!

Tomato chutneyPeanut chutneyPudina chutneyCoconut chutneyCabbage chutney

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Ginger Chutney post from the blog archives first published on February 2019 has been updated and republished on February 2023.