Ginger Chutney Recipe

Ginger Chutney Recipe also known as Andhra Allam pachadi is made with ginger, dry red chillies, tamarind and jaggery taste amazing with roti, idli and dosa. This spicy chutney is great for stomach upset and digestion. Learn how to make ginger chutney with step by step pictures.

Andhra Allam Pachadi

I am here with another Andhra recipe. I know they go crazy for this chutney. Even I do. It is a sweet, spicy and tangy chutney which is perfect with dosa or with another Andhra famous crepes called as pesarattu.

Jump to:

• About Ginger Chutney (Allam Pachadi)
• Ginger Chutney Ingredients
• How to Make Andhra Allam Pachadi (Stepwise Pictures)
• 📖 Recipe Card

About Ginger Chutney (Allam Pachadi)

Ginger chutney is also known as allam pachadi or Andhra inji chutney. This is a spicy flavourful chutney made with ginger, tamarind, chillies, garlic and spices. Andhra allam pachadi taste spicy, slightly sweet and tangy at the same time which makes it so unique and delicious. Check this Kerala Puli inji.

The chutney has good amount of ginger added and the spicy taste of the ginger is balanced with tamarind and jaggery. Fry the ginger and spices in oil till well cooked before grinding which removes the raw smell from it and make it fragrant.

I like to make this once in a while, when we feel bloated or having stomach upset. We enjoy with tiffin items like idli, dosa, upma, pongal or even rice. If you are into more Andhra recipes, check my usirikkaya pachadi and tomato pickle.

Similar Chutney Recipes

Capsicum Chutney
Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney

Ginger Chutney Ingredients

Ginger - main ingredient for the chutney is ginger. Choose young tender ginger for the recipe which will be less bitter. Peel the skin from ginger and chop them finely so when they fry, it gets golden brown.

Garlic - you can adjust the quantity as per your taste. I prefer more ginger flavour than garlic so I use less garlic than ginger.

Dry Red chillies - depending on your spice level, add more or less dry red chillies. Ginger tends to be spicy, so add chillies accordingly.

Lentil - for the thickness of the chutney I used urad dal and roasted gram dal.

Seasoning - tamarind, salt, jaggery is used in the chutney to balance the taste of allam pachadi.

Tempering - mustard, curry leaves, cumin are the tempering spices.

Oil - use gingelly oil for this chutney which adds flavour.

How to Make Andhra Ginger Chutney (3 Easy Steps)

Roasting Ingredients - Heat 2 tbsp oil in a kadai. Add dry chilli, channa dal, roasted gram dal and garlic in it. Fry till it turns golden. Remove this and put it in a blender. Now in the same oil add in ginger and fry till golden. Remove this and add to the blender.

Grinding Ginger Chutney - Now add in jaggery, tamarind and salt and make it into a fine paste by adding some water.

Tempering Chutney - Heat 1 tbsp oil and crackle in mustard and cumin seeds. Pour in the ground chutney and switch off the flame. Mix well and serve with dosa or idli.

How to Make Andhra Allam Pachadi (Stepwise Pictures)

Take all your ingredients

Heat oil in a kadai

add in dry chillies

add in roasted gram dal and urad dal

garlic and mix well

fry till golden

take this in a blender

fry ginger in the same pan

till it gets golden

remove and take it in a blender

add in tamarind and jaggery

season with salt

blend it

add some water

and make it into smooth paste

now make seasoning by heating oil

and crackle in mustard and cumin seeds

pour in the ground chutney

switch off the flame

and mix well

Serve with dosa.

More Chutney Recipes

📖 Recipe Card

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