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How to Make Ginger Chutney or Allam Chutney (Allam Pachadi)

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Ginger chutney or allam pachadi (allam chutney)

Ginger chutney or allam pachadi (allam chutney)

The Health Benefits of Ginger

The medicinal properties of ginger come from a substance called gingerol, which has long been known to have health benefits. Ginger is a well-known remedy for many types of nausea, including morning sickness. It can also boost your bone health and improve respiratory conditions.

Ginger helps with allergies and asthma as well. It acts as an effective painkiller, gives relief from menstrual cramps, aids in digestion, helps eliminate arthritis symptoms, and has powerful anti-inflammatory properties.

This ginger chutney is a specialty of Andhra foods. In this chutney, roasted lentils, sauteed onions, tomatoes, red chilies, tamarind, grated coconut, jaggery, and salt are used along with ginger. Serve this spicy, mildly-sweet, and aromatic chutney with dosa, idli, or steamed rice.

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Below is a detailed recipe to help you prepare this ginger chutney at home. A photo guide is also included to help you follow along with the processs.

Cook Time

Prep timeCook timeReady inYields

8 min

12 min

20 min

4 servings


  • 2 tsp ginger, chopped
  • 2 tbsp onions, roughly chopped
  • 2 tbsp tomatoes, roughly chopped
  • 2–3 dry red chilies, less hot variety
  • 2 tsp split chickpea/gram dal (chana dal)
  • 2 tsp white lentils (urad dal)
  • 1 tsp coriander seeds
  • 1 1/2 tsp+1/2 tsp oil, for sauteing and tempering
  • 10 curry leaves
  • 2–3 tbsp coconut, grated or chopped
  • 1 tsp jaggery
  • 1/2 tsp mustard seeds
  • 2 pinches hing/asafoetida powder
  • 1/3 tsp salt, or as per taste
  • gooseberry sized tamarind piece, soaked in warm water for 10 minutes
This flavorful chutney is as healthy as it is delicious.

This flavorful chutney is as healthy as it is delicious.

Step-by-Step Instructions

  1. Wash the ginger and peel the skin off, then roughly chop it.
  2. Heat 1 1/2 tsp oil in a deep-bottomed pan. Add the gram dal (split chickpea). Sauté over low heat for a minute.
  3. Throw in the white lentils. Continue sautéing until both the lentils are lightly golden brown.
  4. Add the curry leaves, red chilis, coriander seeds, chopped onions, and chopped ginger. Stir-cook until the onions become translucent.
  5. Throw in the chopped tomatoes. Continue sautéing until they become a bit mushy. Now, turn off the heat. Put the mixture aside to cool.
  6. Once the mixture is almost cold, put it in a mixer jar. Add grated coconut, soaked tamarind, jaggery, and salt.
  7. Grind, adding enough water to get a near-smooth thick sauce. Then transfer it to a serving dish.
  8. Next, you have to temper the chutney. Heat 1/2 a teaspoon of oil in a small pan. Throw in the mustard seeds and let them crackle. Add the curry leaves and the hing powder. Turn off the heat and mix well.
  9. Pour this tempering onto the chutney. Mix well before serving.
  10. Your ginger chutney is ready! Serve this spicy and aromatic chutney with dosa, idli, or steamed rice.
  11. Enjoy the taste and reap the health benefits of the ginger.

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