Andhra’s special dish allam pachadi is a spicy, sour and sweet dish. This is a traditional condiment made of fresh ginger, tamarind, jaggery, and a few basic spices. This fresh ginger chutney is a classic accompaniment to a main meal and south Indian breakfast dishes.
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Allam pachadi is synonymous with Andhra cuisine. The word allam translates to ginger and pachadi translates to accompaniment. It’s one of the stand-alone dishes bursting with flavours that elevate any meal, be it breakfast or main meal.
It’s a versatile dish that goes well with the main meal and as a side dish with south Indian breakfast. This Andhra style ginger chutney recipe is simple to make with basic pantry ingredients. Although the procedure might sound lengthy and time taking process, in reality, the only time taking part is roasting and frying individual ingredients over low heat. Once this part is done, the rest of the process is pretty quick.
The quantity I made lasts for at least 8-9 months. You can scale up or down as per your requirement. The allam chutney has a long shelf life, but you will have to be careful while handling it to prevent it from spoiling. Check out the precautions in the tips and tricks sections on this page.
Ingredients
- Vegetables: Fresh ginger, garlic, tamarind and curry leaves.
- Dry and Whole Spices: Mustard seeds, cumin seeds, turmeric, salt, methi (fenugreek seeds) and asafoetida (hing).
- Lentils: Urad dal and chana dal.
- Sweetener: Jaggery is used to balance the spicy and tangy taste of the chutney.
- Liquid: I've used sunflower oil but feel free to use any neutral oil. Water is required to boil the tamarind.
- Red Chillies: Two varieties of chillies are used here. While Byadgi chillies are used to impart the bright red colour, spicy chillies impart the heat.
Find the quantities and a short video in the recipe card at the bottom of the post.
Instructions
Place a skillet or shallow pan on the stove.
Add methi seeds (fenugreek seeds) and dry roast over low heat, stirring regularly for 4-5 minutes or until the seeds release a pleasant aroma and turn light brown.
Remove the methi seeds to a plate or bowl and let them cool completely.
Now add both byadgi red chillies and spicy variety red chillies and roast for 3-4 minutes or just until they release the pungent aroma but don’t turn brown. Stir regularly.
Transfer the chillies to a plate/bowl and let allow them to cool completely.
In the same pan, heat oil over low heat.
Once the oil is hot, add chopped ginger and fry for 4-5 minutes or just until the raw aroma vanishes. Transfer it to a plate/bowl and let it cool completely.
Boil water in the kettle.
In the same pan, add tamarind and hot water from the kettle and cook over medium heat.
Stir regularly and cook for 5 minutes until the tamarind softens.
Switch the heat off and let the tamarind cool completely.
In a mixie jar, add roasted and cooled methi seeds and grind them into powder.
Now add red chillies and grind them into a powder and transfer it to a bowl.
Add fried and cooled ginger in a mixie jar and grind just until they are crushed and there are no big chunks left.
Transfer it to a separate bowl.
Now add tamarind and grind it to paste.
Transfer tamarind pulp to the big mixing bowl/pan that you used to fry ginger and chillies.
Add ground ginger, chilli and methi powder, salt and mix with a clean dry spoon until everything is well combined.
Grind the garlic cloves just until they are crushed.
Now add the ginger mixture in a mixie jar and grind until smooth.
Transfer the ground chutney into a large bowl or pot.
For tempering, heat oil in a skillet or pan over medium heat.
Once the oil is hot, add mustard and fry for a minute or until it starts to splutter.
Now add the cumin seeds and fry until it sizzles.
Add urad dal, chana dal and fry for a couple of minutes until they release aroma and start to turn light brown.
Now add garlic, curry leaves, asafoetida, turmeric, and fry for a minute and switch the heat off.
Pour the tempered spices into the prepared chutney and mix well.
Let the chutney sit on the counter for an hour or 2.
Transfer ginger pickle into a glass bottle or jar and store it away from direct sunlight.
Substitutions
Byadgi chillies are used to get a bright colour. Kashmiri red chillies can be used instead if you are can’t find byadgi chillies in nearby Indian grocery stores.
I've used dried curry leaves as I couldn't get fresh leaves at the nearby grocery store. Fresh curry leaves makes allam chutney more flavourful. So use them if you can get them.
Serving Suggestions
Allam pachadi is a classic side dish with south Indian breakfast dishes: dosa, idli, pesarattu and upma.
It is a traditional condiment of Andhra thali: rice, pappu (dal), sambar, rasam, papad, cabbage fry and yogurt.
This ginger chutney goes well with South Indian flavoured rice dishes: lemon rice, coconut rice, pulihora and curd rice. It is the most preferred accompaniment with flavoured rice for packed meals during travelling.
Storage
This homemade pickle can be preserved for a year as long as it is stored in a clean airtight jar in a cool and dark place. Use a clean and dry spoon every time you serve.
Fridge: For a longer shelf life consider storing them in the fridge in a clean and dry air-tight container. Consider having a small jar of pachadi in the pantry cupboard and refill it when required. Ensure the container is sealed properly to prevent any moisture trap which would eventually spoil the chutney.
Tips and Tricks
Moisture: Always, always handle this chutney with a clean and dry spoon and hands. Otherwise, chutney will get spoiled quickly. Remember, moisture is the enemy of pickles and chutneys with a long shelf life.
Ginger: Use fresh and tender ginger. Chutney made with mature fibrous ginger might turn bitter sometimes and the texture won’t be as good as the tender ginger.
Fry ginger on low flame and do not let it brown. The purpose of roasting ginger is to remove moisture and raw aroma.
Red Chillies: Dry roast Red chillies just until they are just warm to touch.
Ensure the mixer jar is dry before you place the ingredients to grind.
Water: Adjust water while cooking tamarind to get the desired consistency. Alternatively, strain tamarind and save some liquid to use later if required.
Salt: Ensure to add the right amount of salt as it acts as a preservative and helps with the long shelf life of chutney. If you add less salt for any health-related reasons, try to finish it off sooner or make a small batch.
Consistency of allam pachadi
Thick consistent chutney goes well with rice. A little thin consistency is preferable for breakfast dishes. However, there’s no such rule to follow, so feel free to adjust the consistency to your preference.
FAQ
Pachadi is a south Indian side dish. It is a generic term, but the definition varies from region to region. It refers to a freshly made yogurt-based dish in Kerala and Tamil Nadu, whereas in Andhra it refers to a dish that has been pounded such as pickles that are preserved for several months, condiments and chutneys made freshly to serve with a main meal or breakfast dishes.
The mold on the top of the layer indicates the pickle has gone bad and it's time to throw it out immediately.
If pickles have off colour, odd odour and are slimy, then they have gone bad.
KEEP IN TOUCH
Do let me know if you make this South Indian special ginger chutney. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Andhra Allam Pachadi (Ginger Chutney)
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ Tablespoon Oil
- 250 gms (or) 1.5 Cups Fresh Ginger Root peeled and cut into small pieces
- 150 gms (or) 3 Cups Dry Red chillies
- 300 gms (or) 2 Cups Jaggery
- 40 gms (or) ¼ Cup Fenugreek seeds
- 1 Bulb (or) 15-20 cloves Garlic peeled
- 200 gms (or) 2 Cups Tamarind
- 4 Cups Water Adjust as per required consistency
For Tempering
- 200 ml (or) ¾ Cup Oil
- 20 gms (or) 2 Tablespoons Mustard seeds
- 10 gms (or) 1.5 Tablespoons Cumin seeds
- 20 gms (or) 1.5 Tablespoons Urad dal
- 25 gms (or) 2 Tablespoons Chana dal
- ½ Cup Curry leaves
- 1.5 Teaspoon Asafoetida
- 1 Tablespoon Turmeric Powder
- 100 gms Salt
- ½ Bulb (or) 8-10 cloves Garlic peeled
- 4-5 Red Chillies broken into 2-3 pieces
Instructions
- Place a skillet or shallow pan on the stove.
- Add methi seeds (fenugreek seeds) and dry roast over low heat, stirring regularly for 4-5 minutes or until the seeds release a pleasant aroma and turn light brown.40 gms (or) ¼ Cup Fenugreek seeds
- Remove the seeds to a plate or bowl and let them cool completely.
- Now add both byadgi red chillies and spicy variety red chillies and roast for 3-4 minutes or just until they release the pungent aroma but don’t turn brown. Stir regularly.150 gms (or) 3 Cups Dry Red chillies
- Transfer the chillies to a plate/bowl and let allow them to cool completely.
- In the same pan, heat ½ tablespoon oil over low heat.½ Tablespoon Oil
- Once the oil is hot, add chopped ginger and fry for 4-5 minutes or just until the raw aroma vanishes. Transfer it to a plate/bowl and let it cool completely.250 gms (or) 1.5 Cups Fresh Ginger Root
- Boil water in the kettle.4 Cups Water
- In the same pan, add tamarind and hot water from the kettle and cook over medium heat.200 gms (or) 2 Cups Tamarind
- Stir regularly and cook for 5 minutes until the tamarind softens.
- Switch the heat off and let the tamarind cool completely.
- In a mixie jar, add roasted and cooled methi seeds and grind them into powder.
- Now add red chillies and grind them into a powder and transfer it to a bowl.
- Add fried and cooled ginger in a mixie jar and grind just until they are crushed and there are no big chunks left.
- Transfer it to a separate bowl.
- Now add tamarind and grind it to paste.
- Transfer tamarind pulp to the big mixing bowl/pan that you used to fry ginger and chillies.
- Add ground ginger, chilli and methi powder, salt and mix with a clean dry spoon until everything is well combined.300 gms (or) 2 Cups Jaggery, 100 gms Salt
- Grind the garlic cloves just until they are crushed.½ Bulb (or) 8-10 cloves Garlic
- Now add the ginger mixture in a mixie jar and grind until smooth.
- Transfer the ground chutney into a large bowl or pot.
- For tempering, heat oil in a skillet or pan over medium heat.200 ml (or) ¾ Cup Oil
- Once the oil is hot, add mustard and fry for a minute or until it starts to splutter.20 gms (or) 2 Tablespoons Mustard seeds
- Now add the cumin seeds and fry until it sizzles.10 gms (or) 1.5 Tablespoons Cumin seeds
- Add urad dal, chana dal and fry for a couple of minutes until they release aroma and start to turn light brown.20 gms (or) 1.5 Tablespoons Urad dal, 25 gms (or) 2 Tablespoons Chana dal
- Now add garlic, curry leaves, asafoetida and fry for a minute and switch the heat off.½ Cup Curry leaves, 1.5 Teaspoon Asafoetida, 1 Tablespoon Turmeric Powder, 1 Bulb (or) 15-20 cloves Garlic
- Pour the tempered spices into the prepared chutney and mix well.
- Let the chutney sit on the counter for an hour or 2.
- Transfer ginger pickle into a glass bottle or jar and store it in cool and dark place.
Notes
Nutrition
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Pairing
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