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Ginger Chutney

Ginger Chutney

Ginger Chutney, commonly called "Allam Pachadi" in Telugu (a South Indian regional language) is a popular chutney from the 'Andhra' region of South India.
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Course: Chutney/ Sauce/ Dip
Cuisine: Andhra, Indian, South Indian
Keyword: dairy-free, Gluten-free, healthy, indian, keto, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 4 Servings
Calories: 332kcal
Author: Aakruti Mahendra


For the chutney

  • 250 grams Fresh Ginger or 250 ml in a measuring cup
  • 1/2 cup Tamarind pulp/ paste
  • 1/4 cup jaggery or 'gud' (in Hindi)
  • 2 1/2 tbsp Red chilli powder
  • 1/2 tsp Fenugreek seeds or methi seeds
  • 1/4 tsp Turmeric powder
  • Salt to taste

For tempering

  • 1/3 cup cooking oil
  • 8-10 curry leaves
  • 2 Dried red chilli broken
  • 1/2 tsp Mustard seeds
  • a pinch Asafetida or hing
  • 1 tsp garlic paste
  • 1 tsp Chana dal or split chickpeas
  • 1 tsp Urad dal or split bengal gram


  • Wash ginger to remove dirt and peel skin. Let it dry for sometime. Next chop it into small pieces. Using a little oil in a pan, stir fry for 5 minutes. Remove from heat and let it cool.
  • I used the ready to use tamarind pulp available in Indian grocery stores. If you are working with raw tamarind, prepare the pulp.
  • In the same pan (that was used to fry ginger), add the tamarind pulp and bring it to a boil. Boil it for 3-4 minutes. Remove from heat and let it cool.
  • In a small pan dry roast the fenugreek seeds. Cool and grind them to fine powder. Keep it aside.
  • Measure and keep jaggery aside.
  • In a blender/ grinder/ food processor, take the stir fried ginger pieces and obtain a smooth paste without any water.
  • Next add turmeric powder, red chili powder, salt and tamarind pulp to the ginger mix. Blend it well.
  • Now add the measured jaggery and blend it once again. Adjust the salt and hotness according to your preference.
  • Next add fenugreek powder and blend it one last time.
  • In a small pan heat oil. Add the dals and fry it until they start to turn golden brown. Next add dried red chili, curry leaves, mustard seeds, asafetida and garlic paste. Fry for a minute.
  • Now add the chutney from the blender/ grinder/ food processor to the tempering and mix well in the pan.
  • Remove from heat and let it cool.
  • Once cooled, transfer to a glass jar and refrigerate.
  • Enjoy with Pesarattu, idli or dosas.


  1. Ginger Chutney lasts for up to a year if stored and refrigerated properly.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.


Calories: 332kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Sodium: 96mg | Potassium: 451mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1573IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!