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Ginger Chutney

Ginger Chutney or Allam Pachadi as known in Telugu, is a very popular Andhra chutney recipe. Ginger Chutney is a great companion of any South Indian dishes like Idli, Vada or Dosa. Allam pachadi also goes well with main meals like rice, roti or puri. Even you can enjoy it in a sandwich. The only caution is it is v e r y addictive! The fun part is: it is so delightful to cook too.

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Here is Your Recipe

Urad dal - 1 tablespoon
Chana dal - 1 tablespoon
Coriander seeds - 1 tablespoon
Dried Red Chillies 10 or 12
Ginger - 1/2 cup
Tomatoes - 5 or 6 medium size
Tamarind - a lime size
Jaggery - 1 cup
Cumins Seeds - 1 teaspoon
Fresh Garlic - 3 cloves
Oil - to fry as required

For Tadka:

Mustard seeds - 1 teaspoon
Curry leaves - 1 teaspoon

Preparing this allam pachadi (ginger chutney) at home is a fabulous experience! Roasting of its ingredients (especially the frying of dals and coriander seeds) releases fantastic aromas.

Ready for the fun part of Ginger Chutney, aka allam pachadi?

Fry Urad dal, Chana dal, and coriander seeds in a tablespoon of oil (use coconut oil, if you can). It’s an experience to smell the aroma coming out of these three ingredients. Keep stirring to fry on low flame for a while - until all the three ingredients are roasted to golden brown. Beware, they will quickly burn if you are not stirring and not careful! 

Keep aside to cool down and now fry 10 to 12 quality dried red chillies in a teaspoon of oil for only a few minutes, don’t let the chillies turn black. Keep aside.

Take a cup of cleaned, skinned off and sliced fresh ginger and fry in a tablespoon of oil for 5 to 6 minutes or until nicely cooked. Add 5 or 6 tomatoes cleaned, dried and sliced into small pieces. Take only vine, fully ripened tomatoes for great results. Cook until the tomatoes are soft and fully done by stirring often. Now add one cup of jaggery and lime size tamarind. Keep cooking so that these two are completely dissolved. Now add salt to your choice of taste and stir well. Keep aside and wait until this mixture is fully cooled down.

Add the dals, coriander seed and fried red chillies mix into a grinder jar and blend for a minute or so. Now add a teaspoon of cumin seeds, the fried ginger, tomato mixture and blend until it is either a smooth or coarse paste (as per your preference). I bet by now your kitchen will be bursting with aromas (if you exactly follow the above steps)

Last bit is to do a tadka - heat a teaspoon of oil and add mustard seeds. Once they start to pop, add fresh curry leaves (if not dried ones also fine). Add this tadka to the blend. Stir well, the ginger chutney is now ready to serve.

You can store this up to two weeks, but it is hard to stay that long, since it is so addictive it will finish in less than a week, I experienced!

Always use fresh ingredients where possible

Wipe off any water from the ingredients after washed (like ginger, tomatoes, etc.) so that it can be store for over two weeks

Don't blend the paste to too smooth, a bit of courseness is good for taste

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