Sweet and Spicy South-Indian Ginger Chutney (Allam Pachadi)

Author:

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.

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.