Sweet and Spicy South-Indian Ginger Chutney (Allam Pachadi)
Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
Allam pachadi is a South-Indian ginger chutney
Allam pachadi is a popular ginger chutney from the Andhra Pradesh region of South India. Made with fresh ginger, spices, tamarind, and jaggery, this chutney is traditionally served with many different South-Indian dishes, including idli, dosa, vada, uttapam, appam, and more.
Refrigerating the chutney in an airtight jar will allow it to keep well for 8-10 days. Since the recipe can be prepared quickly, I recommend making only a small quantity at a time.
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 20 min | 35 min | numerous servings |
Ingredients
- 2 tbsp vegetable oil (any type)
- 1/4 tsp rai (mustard seeds)
- 1/4 tsp methi dana (fenugreek seeds)
- 1 tsp chana dal (bengal gram)
- 50 grams ginger, washed, peeled, and finely grated
- 20 grams imli (tamarind), soaked in 1 cup of water for 1 hour; pulp squeezed out in the water and fibre removed
- 3 tbsp gur (jaggery), crushed
- 1/4 tsp heeng (asafoetida powder)
- 1/2 tsp salt
- 1 tsp deghi mirch (red chilli powder)
Instructions
- In a pan, heat the oil on low heat. Add the mustard and fenugreek seeds and let them crackle. Add the chana dal and saute for 15 seconds.
- Add the grated ginger and saute until the raw aroma goes away and it just changes colour, about 2-3 minutes.
- Add the imli water and stir to mix well. Add the gur, heeng, salt, and red chilli powder. Raise the heat to low-medium and cook until the chutney thickens, about 4-5 minutes.
- You can keep the chutney as thin or thick as you want, but keep in mind that the chutney will thicken once it cools down.
- Once cooled, transfer to an airtight jar or container and store in the fridge.
Sweet and Spicy South-Indian Ginger Chutney (Allam Pachadi)
© 2020 Rajan Singh Jolly
