Andhra Allam Pachadi (Ginger Chutney)
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. A classic accompaniment to a main meal and south Indian breakfast dishes.
Calories: 5762kcal
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.
Video
Notes
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.
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.
Roast ginger on low flame and do not let it brown. The purpose of roasting ginger is to remove moisture and raw aroma.
Dry roast Red chillies just until they are warm.
Ensure the mixer jar is dry before you place the ingredients to grind.
Adjust water while cooking tamarind to get the desired consistency. Alternatively, strain tamarind and save some liquid to use later if required.
Nutrition
Calories: 5762kcal | Carbohydrates: 911g | Protein: 77g | Fat: 228g | Saturated Fat: 21g | Polyunsaturated Fat: 62g | Monounsaturated Fat: 134g | Trans Fat: 1g | Sodium: 39447mg | Potassium: 11066mg | Fiber: 93g | Sugar: 446g | Vitamin A: 14217IU | Vitamin C: 5108mg | Calcium: 2047mg | Iron: 55mg