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.

Prep Time25

Cook Time20

Total Time45

Course: Chutneys, Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: big jar

Calories: 5762kcal

Author: Geetha

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

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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 1/2 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

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.

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