This Ginger Chutney, also called Allam Pachadi, is a very spicy, tangy and chutney made with fresh ginger, dried red chilies, tamarind and jaggery. It is made without onion or garlic and pairs well with dosa and idli.
I love making different chutneys and dips, and ginger chutney is becoming my go-to when I want something a little different from my usual dosa tomato chutney.
Since my tomato chutney has onion and garlic, I wanted to make a version of ginger chutney without either of them. This helps me store the chutney for longer.
Spice Alert-This recipe is very spicy and has fresh ginger roots with tamarind, dried red chilies, and jaggery, with roasted dals and curry leaves. I will highly recommend to add just 1 or 2 dried red chili if you don't have an appetite for spicy chutneys because I made it second time less spicy with just 2 dried red chili and 3 tablespoon jaggery.
Love Chutneys? Find popular from my family- Peanut Chutney, cilantro chutney 3 ways, Indian Onion cold chutney for poppadoms, amla chutney, beetroot chutney.
Left over ginger root, use it to make ginger tea 2 ways, ginger garlic soup with tomato, carrot ginger juice.
Ingredients
- Ginger- Fresh ginger root
- Urad Dal and Chana dal
- Sesame Oil
- Tamarind (Imli)- Soak when you start making the chutney to remove the pulp easily.
- Jaggery- I have used powdered jaggery
- Spices- Dried Red chili
- Mustard seeds
- Fenugreek Seeds (Methre)
- Curry Leaves
- Salt
How To Make Ginger Chutney -Allam Pachadi
Step 1 Soak Tamarind and Roast Lentils
While you prep, soak tamarind and lentils first. Peel off ginger and roughly chop into chunks.
Remove water from urad dal and chana dal and roast them in sesame oil on slow flame. After 5 minutes, they will be a bit brown and moisture will be evaporated.
Step 2 Roast Chopped Ginger
Add dried red chilies, and curry leaves. Roast till red chilies seem crisp.
Take out 1 teaspoon out for tempering the chutney later. Add chopped ginger, mustard seeds, fenugreek seeds and roast till water from ginger is absorbed.
Step 3 Cool Off and Blend
Cool off everything roasted. Tamarind seeds can be removed and pulpy liquid can be strained. Add everything- roasted lentils, ginger, curry leaves, dried red chili, mustard seeds, fenugreek seeds and tamarind pulp, jaggery and salt to blender and blend to make a smooth paste.
Top it with the tempering we saved in previous step.
Step 4. Serve it
The Ginger Chutney is ready. Serve it with dosa, idli, jeera rice or roti.
Expert Tips
- Roast the dals on low to medium heat until golden and fragrant.
- Adjust tamarind and jaggery after grinding. Tamarind can vary in sourness, so add it gradually and balance it with jaggery.
- I have used Red chili religiously as my spice tolerance is high. Start with just 1 or 2 if you don't like spicy.
- Store the ginger chutney in an airtight container and refrigerate. It stays good for about a week or 10 days in winter.
Recipe FAQs
The main ingredients are fresh ginger, dried red chilies, tamarind and jaggery. Roasted dals, mustard seeds, methi seeds and curry leaves add flavor to the chutney.
Allam means Ginger and Pachadi means chutney. It's a South indian chutney made from fresh ginger, tamarind, jaggery and red chilies.
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Ginger Chutney Recipe (Allam Pachadi)
Equipment
- Blender
Ingredients
- 1 cup Ginger- Fresh ginger root
- 1.5 teaspoon Urad Dal soak while prep
- 1.5 teaspoon Chana dal soak while prep
- 1 tablespoon Sesame Oil
- 1 tablespoon Tamarind Imli- Soak when you start making the chutney to remove the pulp easily.
- 5 tablespoon Jaggery- I have used powdered jaggery
- 10 piece Dried Red chili adjust heat, its going to be very hot
- 1.5 teaspoon Mustard seeds
- 1.5 teaspoon Fenugreek Seeds Methre
- 10-12 piece Curry Leaves
- Salt
Instructions
- Step 1 Soak Tamarind and Roast Lentils
- While you prep, soak tamarind and lentils first. Peel off ginger and roughly chop into chunks.
- Remove water from urad dal and chana dal and roast them in sesame oil on slow flame. After 5 minutes, they will be a bit brown and moisture will be evaporated.
- Step 2 Roast Chopped Ginger
- Add dried red chilies, and curry leaves. Roast till red chilies seem crisp.
- Take out 1 teaspoon out for tempering the chutney later. Add chopped ginger, mustard seeds, fenugreek seeds and roast till water from ginger is absorbed.
- Step 3 Cool Off and Blend
- Cool off everything roasted. Tamarind seeds can be removed and pulpy liquid can be strained. Add everything- roasted lentils, ginger, curry leaves, dried red chili, mustard seeds, fenugreek seeds and tamarind pulp, jaggery and salt to blender and blend to make a smooth paste.
- Top it with the tempering we saved in previous step.
- Step 4. Serve it
- The Ginger Chutney is ready. Serve it with dosa, idli, rice or roti.
Video
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 tbsp | |
| Servings Per Recipe: 15 | |
| Calories: 117 | |
| % Daily Value * | |
| Total Fat: 7.9g | 10% |
| Saturated Fat: 1.2g | 6% |
| Cholesterol: 0mg | 0% |
| Sodium: 163mg | 7% |
| Total Carbohydrate: 10.7g | 4% |
| Dietary Fiber: 3g | 11% |
| Total Sugars: 3.9g | |
| Protein: 2.8g | |
| Vitamin D: 0mcg | 0% |
| Calcium: 22mg | 2% |
| Iron: 4mg | 20% |
| Potassium: 215mg | 5% |
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