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Ginger Chutney Or Allam Pachadi

16/10/2019 by Sujata Roy 17 Comments

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Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.

This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.

You may like some more chutney recipes on this blog.
1. Mango sesame chutney

2. Raisin jaggery chutney with mango bar

3. Waterchestnut or singhara chutney

4. Onion tomato chutney or dip

5. Mango raisin chutney

6. Peanut chutney or dip

Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.

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Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.

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Recipe

Ginger – 1/4 cup, peeled and chopped in small pieces

Chana dal or Bengal gram – 1 tablespoon

Used dal or split black gram – 1 teaspoon

Fresh coconut – 2 tablespoon, chopped in small pieces, optional

Peanut – 2 tablespoon

Cumin seed – 1/2 teaspoon

Dry red chilli – 1 – 2 or to taste

Methi or fenugreek seeds – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Salt to taste

Tamarind paste – 2 tablespoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Oil – 2 teaspoon

Water – 4 tablespoon

For tempering

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10

Oil – 1 teaspoon

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Method

1. Dry roast the peanut. Let it cool down, peel and keep aside.

2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.

3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.

4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.

5. Let the mixture cool down completely.

6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.

7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.

8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.

8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.

Notes

1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.

2. Lemon juice or dry mango powder can be used instead of tamarind.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Filed Under: Condiments, Gluten Free, Healthy Food, Satvik Food Recipes, Vegan Foods, Vegetarian Tagged With: Allam pachadi, Andhra cuisine, bachelor recipe, bengal gram, chana dal, Chutney, coconut, cumin, delicious, dip, easy cooking, fenugreek seeds, Ginger, ginger chutney, methi, peanut, tamarind

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Comments

  1. The Girl Next Door says

    16/10/2019 at 3:13 PM

    The Allam Pachadi looks superb, very flavourful and inviting.

    This is a huge favourite at home, but I make it slightly differently. I don’t use coriander powder, peanuts and cumin powder. I’d love to try out this version some time. 🙂

    Reply
    • Batter Up With Sujata says

      17/10/2019 at 4:41 PM

      Thanks a lot Priya!

      Reply
  2. Sandhya Ramakrishnan says

    29/10/2019 at 2:06 PM

    I love ginger chutney and it works so well with idli, dosai or pesarattu. It has been a while since I made it. Now seeing you recipe, I want to make it again soon! Thanks a lot for trying the recipe.

    Reply
    • Batter Up With Sujata says

      29/10/2019 at 2:16 PM

      Now I also love it. Thanks to you for the recipe. Glad you liked it ☺️

      Reply
  3. sizzlingtastebuds says

    31/10/2019 at 5:01 AM

    Pesarattu (Green gram chilla) with this flavourful Allam Pachadi is such a hit at home.. so well made, Sujata

    Reply
  4. JollyHomemadeRecipes says

    31/10/2019 at 5:27 AM

    Slurp slurp, my mouth is watering here. How delectable this simple chutney is na.. Too tempting to the core. Finger licking 😋😋

    Reply
  5. Ashima says

    31/10/2019 at 7:05 PM

    I’ve never had ginger chutney! Ginger has always been a spice or an added flavor but to have it as the main ingredient… wow 🙂 With tamarind and jaggery, I can imagine this chutney having a sweet and spicy taste. Thanks for sharing.

    Reply
    • Batter Up With Sujata says

      01/11/2019 at 8:40 AM

      My pleasure dear. Thanks for stopping by!

      Reply
  6. preethi76 says

    03/11/2019 at 11:01 AM

    I love Allam Pachhadi. I was first introduced to this chutney when I shifted to vizag years ago. Your post made me nostalgic. Fantastic Recipe.

    Reply
    • Batter Up With Sujata says

      03/11/2019 at 11:20 AM

      Thank you so much Preethi!

      Reply
  7. themadscientistskitchen says

    07/11/2019 at 9:43 AM

    Sounds delicious. I am yet to try allam pachadi. I know it sounds strange but it true.

    Reply
    • Batter Up With Sujata says

      07/11/2019 at 10:38 AM

      Thank you Archana!

      Reply
  8. Sasmita says

    10/11/2019 at 5:24 PM

    Ginger chutney sounds interesting ! Must be tasted so yum 🙂 I would surely try my hand soon …. Super excited for this 🙈🙈

    Reply
    • Batter Up With Sujata says

      10/11/2019 at 5:41 PM

      Thank you so much Sasmita!

      Reply
  9. poonampagar says

    12/11/2019 at 5:53 AM

    We love ginger chutney and it is perfect pair with idli, dosa and pesarratu . Your Allam pachadi with tamarind, jaggery ,red chilies and peanuts sounds absolutely lip smacking

    Reply
    • Batter Up With Sujata says

      13/11/2019 at 5:27 AM

      Thanks Poonam ☺️

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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