Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
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Ginger chutney / Allam pachchadi! How can I forget those first two trimesters of my first pregnancy, when I solely depended on the ginger chutney for breakfast! Yes you read it right… it might be a sort of awkward rare combo.. but all I used to have was a butter toast with this ginger chutney as a spread. Just to get rid of my severe morning sickness.. haha. Lovely ,memorable days!! 🙂 Ofcourse, the chutney was made by my MIL.
This chutney I made stays good up to 6 to 8 weeks in the refrigerator, if you follow my every step that I mentioned. Give it a try then!
Possible alterations for the recipe, ‘Andhra Allam Pachadi / Ginger Chutney’:
To use frozen ginger: This recipe is meant to be made only with fresh ginger. But, in case if you have frozen ginger, dry roast it for 5 mins, before starting with the recipe.
Using chillies: Instead of only the dry red chillies, you might use fresh green chillies or a combination of fresh green chillies & dry red chillies. But the shelf life of the chutney would be less when compared to the original recipe below.
Adding Garlic: If you wish to add garlic to this recipe, add 4 to 5 garlic cloves while roasting the dry red chillies. Then, you can eliminate adding hing / Asafoetida.
Try not to add any water, while grinding the chutney. The jaggery itself is enough to make it able to be grind. I did not add any water.
To Skip Tempering: The last part, tempering, can be skipped totally which doesn’t make much difference.
How to serve, ‘Andhra Allam Pachadi / Ginger Chutney’:
Ginger Chutney / Allam Pachchadi, is best suitable as a condiment for South Indian Breakfast recipes like idli, dosa, upma, uthappam.
It tastes excellent as a side even with Paratha, Plain Rice. As shown in the pic below, we had this chutney as a condiment for Undrallu / Steamed Rice Dumplings, which is a South Indian breakfast recipe.
Use it as a spread on your plain toast / for your sandwiches, to give that spicy taste.
This chutney works great for travel purposes. As it stays good for 1 week to 10 days at room temperature.
This chutney is best option as an after-sickness recovery food. It rejuvenates the taste buds for such situations.
Health Benefits of ‘Allam Pachadi / Ginger Chutney’:
Ginger, as per Ayurveda, is natures best remedy for treating nausea, sickness and even helps in digestion. For this reason, every Indian recipe have mostly ginger as an ingredient.
Jaggery is a great source of Iron.
Tamarind is high in anti inflammatory & anti oxidant properties, that protects against cancer. The tamarind puree helps in reducing body weight.
To conclude, Ginger Chutney / Allam Pachchadi helps to eliminate the morning sickness, aids in digestion, anti-inflammation. It is suitable for Vegetarian, Vegan, Plant Based, Gluten free diets.
Before starting to cook, don’t forget to see the Tips mentioned in the end.
My Chutney recipes Collection⇒ Chutney / Pachchadi / Dip
Starter / Appetiser recipes collection⇒ Starters / Snacks
Weight Loss recipes⇒ Weight Loss Food / Low Carb Recipes
- Miriyam Garelu / Peppery Lentil Fritters
- Chinthapandu Pulihora / Tamarind Rice
- Coconut Spicy Red Chutney
- Fresh Ginger pieces – ½ cup
- Salt – 2 teaspoon
- Cooking Oil – 3 tablespoons
- Tamarind – ¼ cup
- Dry Red Chillies – 20
- Jaggery – ½ cup
- Urad dal / Minapappu / Split Black gram – 1 tablespoon
- Chana dal / Split Yellow gram dal – 1 tablespoon
- Turmeric – ¼ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Hot Water – half of ¼ cup (optional)
Ingredients for Tempering :
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Curry Leanes – 5
- Cooking Oil – 1 tablespoon
Step wise pics Procedure for ‘Andhra style Allam Pachadi / Ginger Chutney’:
- Adjust the salt, spice & sweet as per your taste.
- Don’t add onion to this recipe, as it contains 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. I did not add any water.
- Storage: This chutney stays good for upto a week at room temperature. Transfer it into an air tight container, store it in fridge and it stays good from 6 to 8 weeks as well.
- The chutney might become dry in the fridge. Then, to loosen it, before serving 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.
- As shown in the picture below, we had this chutney as a condiment for Undrallu / Steamed Rice Dumplings which is a South Indian breakfast item.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Andhra Allam Pachadi / Ginger Chutney
- Small Frying pan (for stove-top method)
- Blender/ Spice Grinder/ Mixie.
- ½ cup Fresh Ginger pieces
- 1½ teaspoon Salt
- 3 tablespoons Cooking Oil
- ¼ cup Tamarind
- 20 count Dry Red Chillies
- ½ cup Jaggery
- 1 tablespoon Urad dal / Minapappu / Split Black gram
- 1 tablespon Chana dal / Split Yellow gram dal
- ¼ teaspoon Turmeric powder
- ⅛ teaspoon Asafoetida / Hing / Inguva
- ⅛ cup Hot Water (optional)
Ingredients for Tempering: (optional)
- ¼ teaspoon Mustard seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- 5 count Curry Leaves
- 1 tablespoon Cooking Oil
- Wash the ginger with cold water and wipe clean it perfectly. Peel the ginger and cut into small pieces. Finely chop/grate the jaggery.
- Now, put a small frying pan on stove under medium flame. Add the oil, let it heat.
- Now, Add all these>> Chana Dal/Senagapappu, Urad Dal/Minappappu, Hing/Inguva, Turmeric Powder and Dry Red Chillies . Saute them by stirring continuously until the pulses turn light brown. Take the sauteed ingredients aside, into a blender / spice grinder.
- Now, replace the pan back to flame. Add the ginger pieces & dry tamarind. Stir fry until the tamarind softens.Take them inot the same blender / spice grinder. Let them cool.
- Put the pan back to the stove top. Add all the 'Ingredients for Temoering'. Saute them for a min and then switch the flame off. Add the grated jaggery and salt to the spice grinder. Without adding any water, grind the ingredients in the blender into a smooth paste.
- Take the chutney into a serving plate, top it up with the tempered ingredients. Done!
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