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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 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.

Cook Time

Prep timeCook timeReady inYields

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

  1. 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.
  2. Add the grated ginger and saute until the raw aroma goes away and it just changes colour, about 2-3 minutes.
  3. 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.
  4. 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.
  5. 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

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 13, 2020:

You're welcome anytime, Peggy. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 13, 2020:

Thank you, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 13, 2020:

It is very healthy because of the ginger in it. Thank you for appreciating the recipe, Pamela.

Peggy Woods from Houston, Texas on May 13, 2020:

I would dine at your table anytime if invited. Your food always sounds so delicious. Thanks for sharing your recipes with us.

Devika Primic on May 13, 2020:

Spicy is good and enjoy recipes such as this one.

Pamela Oglesby from Sunny Florida on May 12, 2020:

This sounds like a very healthy recipe and it looks very good to me, Rajan.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on May 11, 2020:

Bill, please convey my sincerest thanks to Bev. Thanks! You too have a great week.

Bill Holland from Olympia, WA on May 11, 2020:

Bev is quite happy with your recipes. For her I thank you! Have a wonderful week, my friend.

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