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Ginger Chutney / Allam Pachchadi

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   Cuisine:Indian

Ginger chutney / Allam pachchadi! How can I forget those first two trimesters of my first pregnancy, when I solely depended on the ginger chutney made by me MIL for breakfast. Just to get rid of my severe morning sickness.. haha. Lovely ,memorable days!! 🙂

Ginger is natures best remedy for treating nausea,sickness and even helps in digestion. For this reason, Indian recipes especially breakfast items have mostly ginger as an ingredient.Ginger Chutney / Allam Pachchadi is one such recipe which helps to eliminate the morning sickness. And so , mostly in South Indian breakfast Ginger Chutney / Allam Pachchadi is taken as an accompaniment. Where Allam is meant as Ginger in Telugu (my mother tongue).

It (Ginger Chutney / Allam Pachchadi) can be taken as an accompaniment for idli, dosa, upma, uthappam, paratha, bread, rice , what else anything . You can find my recipe for Rava-Upma/Semolina Savoury Porridge here.

This chutney I made stays good up to 3-4 weeks in the refrigerator, if you follow my every step that I mentioned. Give a try then! 

Before starting to cook, don’t forget to see the Tips mentioned in the end.

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  • Ginger – 1 fist size piece
  • Salt – 2 teaspoon
  • Cooking Oil – 3 tablespoons
  • Tamarind – quantity of large size lemon
  • Dry Red Chillies – 3       
  • Jaggery – equal quantity of ginger

Ingredients for Tempering :

  • Urad dal / Minapappu / Split Black gram – ½ teaspoon
  • Mustard seeds / Aavalu – ¼ teaspoon
  • Chana dal / Split Yellow gram dal – ½ teaspoon
  • Jeera / Cumin Seeds -½ teaspoon
  • Fenugreek Seeds / Menthulu – ¼ teaspoon
  • Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
  • Turmeric – ¼ teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon

Special Ingredients:

  • Jaggery
  • Hing
  • Tamarind

Step wise pics Procedure:

  • First wash the ginger with cold water and wipe clean it perfectly.
  • Cut the ginger into small pieces and finely chop/grate the jaggery.

    Ginger pieces and Chopped jaggery
  • Now, put a small pan on stove under medium flame, add the oil, all the items under ‘Ingredients For Tempering’. Saute them .

    Ingredients for tempering being sauteed
  • Once all the pulses & seeds are fried to the correct extent (golden brown) add the red chillies.
  • Give a gentle mix to all the items in the pan. Switch off the flame and let them cool.

    Dry Red Chillies added to tempered items, at the end
  • Once they are cooled,  transfer whole of these tempered ingredients into a blender/mixer.
  • After grinding all the ingredients taken into the blender
  • Add the ginger pieces, dry tamarind,chopped jaggery and salt.
  • Without adding any water, grind the ingredients in the blender into a smooth paste. Done!! 


  • Don’t add any garlic or onion to this recipe , as they contain water it reduces the shelf life of the chutney on whole.
  • Throughout the recipe remember not to add any water. By doing so we can extend the shelf life of this chutney.
  • Wipe Clean the blender/mixie before using it for grinding.
  • In case you find difficult in grinding into a smooth paste,  just add a teaspoon of hot oil while grinding. Or else add hot water while grinding.
  • Store it the refrigerator and it stays good up to 3-4 weeks as well.
  • This, Ginger Chutney / Allam Pachchadi, might become dry even in the fridge. Then, to loosen it, before using the chutney ,just add hot water to the needed quantity, But store the rest back in the fridge.


  • This, Ginger Chutney / Allam Pachchadi is obviously sweet & sour which it acquired from jaggery and tamarind respectively.
  • We had this chutney as an accompaniment for Rava Upma / Semolina Savoury Porridge which is a South Indian breakfast item.
    Ginger Chutney taken into serving bowl

    Cashew Rava Upma / Semolina Savoury Porridge served with Ginger Chutney and Tomato Chutney.

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