5 from 4 votes
How to make Ginger Chutney | Allam Pachadi
Ginger Chutney | Andhra Allam Pachadi
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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. 

Course: Side Dish
Cuisine: Andhra Pradesh, Indian
Keyword: Allam chutney, Andhra Allam Chutney, Ginger chutney, Ginger chutney for pesarattu, How to make Andhra style Allam Pachadi
Servings: 1 cup
Author: Sandhya Ramakrishnan
  • 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 – 1/2 tsp
  • Coriander seeds – 1 tsp
  • Methi seeds / fenugreek seed – 1/2 tsp
  • Tamarind – 1 inch piece
  • Brown sugar / Jaggery – 1 1/2 TBSP
  • Salt – to taste
To season –
  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Red chilies – 1 or 2
  • Curry leaves – few
  1. Soak the tamarind in 1/4 cup of hot water for few minutes to make it softer.
  2. Clean and peel the ginger and chop it roughly into small pieces.
  3. In a pan, heat 2 tsp of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.
  4. 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.
  5. Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar.
  6. Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.
  7. Heat 1 tsp of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.
Recipe 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 on the brown sugar. The chutney needs the tangy and sweet flavor to balance out the ginger.