Allam Pachadi Recipe | Ginger Chutney (for Idli, Dosa)

Allam Pachadi is one of the most famous recipe from Andhra, it can be served as a chutney as pickle.  Allam pachadi is synonyms with Pesarattu another Andhra delicacy but it also goes well with idli, dosa, paratha, pakoda etc.  Allam means ginger and pachadi means chutney in Telugu so this chutney is made with ginger, tamarind, red chilli as main ingredients and it's taste really delicious even people tasting it for first time will like this pachadi (chutney).


There are variety of allam pachadi made and this is my sis MIL's recipe and it's mostly treated as pickle, she make this so perfectly and it stays good for more than 6 months in fridge. This chutney tasted exactly like her version and it was simply superb I couldn't be more happy.  I used less oil to make the chutney to make it stay for longer duration we have to add extra oil to perverse allam pachadi.

I made this pesarattu on a weekend for breakfast and after little thinking I decided to make allam pachadi along for the authentic feel though I had my doubts if my MIL will like this and she did liked it in fact very much and same with DH it was super hit at home.

You can also make this pachdi in little runny like usual chutney if you wish or make it like I did both ways it taste good.  Try this allam pachadi and you will like it too, makes a great side dish with pesarattu, dosa, idli, parathe, pakode or just anything.

Allam Pachadi | Ginger Chutney Recipe

Allam Pachadi is popular Andhra chutney made with ginger, jaggery, tamarind, red chili.

Author:	Priti	Category:	Accompaniments	Cuisine:	South Indian
Prep Time:	5 Mins	Cook Time:	5 Mins	Total Time:	10 Mins
Yields:	1/3 Cup

Ingredients:

• 3 tbsp - Chopped Ginger/Adark
• 1 tbsp heaped or lime size - Tamarind/Imli
• 1 tsp - Red Chili Powder
• 1/4 tsp - Fenugreek Seeds/Methidana
• 1/2 tbsp - Jaggery/Guad
• To Taste - Salt/Namak
For Tempering/Tadka
• 1 tbsp - Oil/Tel
• 1 tsp - Mustard Seeds/Rai
• A Pinch - Asafoetida/Hing

Method:

1. Soak Tamarind in 2-3 tbsp of water meanwhile peel and chop ginger, in small mixer jar add ginger, chili powder, jaggery, fenugreek seeds, salt. Grind to smooth paste, dont add any more water.

2. Heat oil in a small pan or wok add hing, mustard seeds and allow to splutter. Add grind chutney and saute in medium to slow heat.

3. Saute until chutney starts to reduce and becomes dry in medium flame and keep stirring.

4. Saute until oil starts to leaves or you see chutney has become shinny without any raw smell off flame. (color change you see is due to the lighting).

Serve with pesarattu or any other dosa, paratha, idli. If you fully make the chutney dry without any moisture then it can be store for months in fridge

Relish the delicious pachadi.  Other chutney you also may like

• Erra Karam | Red Chutney
• Onion Chutney
• Onion Tomato Chutney
• Peanut Chutney
• Spicy Garlic Chutney

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