Andhra Special Ginger Chutney | Allam Pachadi | Allam Chutney
South Indian Side Dish
Ginger Chutney / Allam Pachadi / Allam Chutney is a popular south indian Andhra side dish mostly served with idli, pesarattu, dosa and mysore bajji / mysore bonda.
1/2 Tsp of Cumin (Jeera)
2 Inch Sliced Ginger (Allam)
2 and 1/2 Tbsp Bengal Gram or Channa Dal ( or Substitute with Peanuts)
Salt To Taste
1 and 1/4 Tbsp Jaggery (Jaggery Powder)
1 and 1/4 Tbsp Urad Dal or Skinned Black Gram (Optional)
1 and 1/4 Tbsp Tamarind or Lemon Juice or Tamarind Juice
1 and 1/2 Tbsp Oil or As Needed
2 and 1/2 to 5 Red Chillies
1 Large Sized Onion Chopped and Layers Seperated
1 and 1/4 Red Chilli
1 and 1/4 Tsp Oil
A Pinch of Hing
A Pinch of Mustard
1 Tsp of Spring Curry Leaves
To Make Ginger Chutney
Preparation For Ginger | Allam Chutney
Clean, wash the ginger, peel off the skin and cut into slices.
Heat oil in a pan and when the oil becomes hot, add & fry chana dal, urad dal until they turn into light golden colour.
Add the red chillies and saute till they turn crispy. After the dal turns into deep golden colour, transfer them to a plate.
Now add the chopped onions, ginger and saute till they turn into light golden or pink colour. Add cumin and then turn off the flame. You can skip frying ginger to gain its medicinal values.
Cool all the roasted ingredients and soak tamarind in water for a while. If you prefer, you can also use the tamarind directly. Keep the mixture aside.
Making Ginger | Allam Chutney
Add all the cooled ingredients into a grinder along with a little water, tamarind, jaggery to taste and salt to taste. Blend till you get a smooth coarse chutney as per your preference.
You can add a little bit more water to attain the desired consistency for the chutney.
Adjust jaggery, salt and tamarind as required. Ginger chutney should taste sweet, spicy, hot and tangy.
Heat a tbsp of oil in a pan and add urad dal, red chilli, mustard. When the mustard splutters, add the curry leaves and give a mix. When the curry leaves turn crispy, sprinkle a pinch of hing. Turn off the flame and transfer this tempering into the ginger / allam chutney.
Serve the ginger / allam chutney with dosa, idli or pesarattu.
* Avoid chopping ginger into small pieces or slices and using them to make the chutney, as it may make the chutney bitter.
* Over frying ginger can also lead to bitterness in the chutney.