Allam Pachadi

Allam Pachadi

Allam Pachadi / Ginger Chutney is very popular in Andhra Pradesh. It is served with Pesarattu.The main ingredient is ginger in this recipe. We all very well know the amazing healing and medicinal properties of the Ginger. Though ginger is the main ingredient in this recipe, its flavor is not overpowering. It is perfectly balanced with sweetness of jaggery and tanginess of tamarind. You can also serve this chutney with regular dosa, Idli or Adai.




Chopped Ginger 50 gms

Tamarind – 50 gms

Jaggery – 50 gms

Chana dal – 1 tbsp

Salt to taste

Dry Red chilies – 2

Curry leaves – 1/4 cup

Cumin seeds – 1 tsp

Fenugreek seeds – 1/8 tsp or 6 to 7 seeds

Pinch of Asafoitida

Oil – 2 tbsp


For tempering

Oil – 1tbsp

Mustard seeds – 1 tsp

Grated garlic – 1 tbsp

Pinch of Asafoitida



1. Take tamarind and jaggery in to a bowl. Add little bit water to soften tamarind and jaggery.

2. Heat oil in a pan. Add cumin seeds and fenugreek seeds. Let them crackle. Add dry red chilies, Chana dal and curry leaves. Cook it for few seconds or until chana dal gets light golden brown in color.

3. Add Chopped ginger and cook it for 2 to 3 minutes or until ginger is light brown in color over medium to low heat.


4. Take this sauted mixture into a blender along with jaggery and Tamarind. Make it in to a smooth paste using little bit water(If needed).

5. Take this chutney out into a bowl.


6. Heat oil in a pan for tempering, add mustard seeds and let them crackle. Add asafoitida and grated garlic. Cook it for few seconds. Pour this tempering over the prepared chutney. Mix it very well.


7. Allam Pachadi / Ginger Chutney is ready. Serve this with Pesarattu, Idli, Dosa or adai. Enjoy. 🙂





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  1. Madhu Thirunagari
    Madhu Thirunagari 25 April, 2017, 05:27

    Allan pachhadi&Coconut chutney are good

    Reply this comment

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