Allam Pachadi Andhra Style is a very popular chutney in the Telugu cuisine that pairs very well not only with Pesarattu but also with most South Indian breakfasts like idli, dosa, vada, upma etc. The piquancy of ginger is toned down by the sourness in tamarind and the sweetness from jaggery. A perfect balance of flavours is the trick to get the chutney right.
The main ingredient in this recipe is ginger, a simple every day ingredient that gives a spice kick to our meals. I’m pretty sure most of us are aware of the amazing healing and medicinal properties of the Ginger. It plays an important role in curing cold, cough, allergies, migraines and digestive problems. It is definitely one of the gifted medicines by the mother nature.
Today, I’ll be sharing two different types of ginger chutney – Red Ginger Chutney using dry red chillies & Green Allam Chutney using green chillies. This chutney can be stored for 2 to 3 weeks in the refrigerator if we grind it to a very thick paste and don’t use much water while making the chutney. So, here is my take on Ginger chutney which is always a hit!!
Steps to prepare Allam Pachadi Andhra Style:
Red Ginger Chutney:
1- These are all the ingredients needed!! Wash, peel and chop the ginger into small pieces. I’m using two different types of Red chilies for this recipe – Guntur Chillies for the spice and Byadagi Chillies which are not that spicy but impart a rich red colour to the chutney. If you want very spicy chutney, just use only Guntur chillies.
2- Soak tamarind and jaggery in 2-3 tablespoons water and microwave for a minute (basically all the water should completely evaporate).
3- Heat 2 teaspoons oil in a pan over medium heat, add red chillies and sauté for a minute. Remove to a bowl.
4- Now, add the ginger pieces, sauté until they turn golden brown and the raw smell goes away. Transfer to the bowl with chillies.
5- To the same pan over medium low heat, add 1 teaspoon oil and add urad dal and chana dal.
6- Fry until the lentils turn golden brown. This may take 3-4 minutes. Turn off the heat and transfer to the bowl.
7- Completely cool down all the ingredients.
8- To this, add some cumin seeds, the tamarind-jaggery mixture and some salt.
9- Transfer all the ingredients in the bowl to a mixer jar and grind to a smooth paste. Add very little water(hot water) while grinding. Remove the chutney to a bowl from the jar and set aside for tempering. Scroll down to check out the tempering process.
RED GINGER CHUTNEY
Quick Summary: Red Ginger Chutney
Allam Pachadi Andhra Style | Ginger Chutney for Pesarattu | Allam Chutney With Red Chillies
Ingredients
- 3 teaspoons Oil divided
- 6-7 Red Chillies
- 2 “ Ginger peeled & chopped
- 1 Tablespoon Urad dal
- 1/2 Tablespoon Chana Dal
- Walnut size Tamarind
- 2 Tablespoons Jaggery powder
- 1 teaspoon Cumin seeds
- Salt to taste
For Tempering:
- 1 Tablespoon Sesame Oil
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Urad dal
- 2 Dry Red Chillies
- Few curry leaves
Instructions
- Soak tamarind and jaggery in 2-3 tablespoons water. Microwave for a minute.
- Heat 2 teaspoons oil in a pan over medium heat, add red chillies and sauté for a minute. Remove to a bowl.
- Now, add the ginger pieces, sauté until the raw smell goes away. Transfer to the bowl.
- To the same pan, add 1 teaspoon oil and add urad dal and channa dal.
- Fry until the lentils turn golden brown. Turn off the heal and transfer to the bowl.
- Cool down and transfer to a mixer jar. Add some cumin seeds, the tamarind jaggery mixture and some salt.
- Grind to a smooth paste. Add very little hot water while grinding. Transfer chutney to a bowl.
Tempering:
- Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies.
- Once lentils turn brown, add few curry leaves and turn off the heat.
- Transfer the tempering to the chutney and serve with any South Indian breakfast like idli, dosa, pesarattu, upma, etc.
Green Ginger Chutney:
1- These are all the ingredients needed!! Wash, peel and chop the ginger into small pieces. Break the green chillies into 2 halves.
2- Soak tamarind and jaggery in 2-3 tablespoons water and microwave for a minute (all the water should evaporate).
3- Heat oil in a pan over medium heat, add green chillies and ginger. Sauté until they turn golden brown and the raw smell of ginger goes away. The ginger starts changing colour, that’s when you need to remove to a bowl.
4- Cool down and transfer all the ingredients to a mixer jar. To this, add 1-2 garlic pods, cumin seeds, the tamarind-jaggery mixture and salt to taste.
5- Finally, add some fresh coriander. But, this is purely optional. If you are making small quantity of chutney to be consumed within a week, you can add coriander as such. But, if you are making large quantity to store for longer, sauté coriander in a pan with 1 teaspoon oil (or more depending on the quantity) and then add it while grinding the chutney. This will increase the shelf life of the chutney.
6- Grind all the ingredients to a smooth paste. Add very little water(hot water) while grinding. Remove the chutney to a bowl from the jar and set aside.
Tempering for both the chutneys:
7- Heat sesame oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies.
8- Once the lentils turn brown, add in few curry leaves and turn off the heat.
9- Transfer the tempering to both the chutneys and serve with any South Indian breakfast like Pesarattu, idli, dosa, vada, upma etc. Once chutney is completely cooled, transfer it to an airtight container and keep it in the refrigerator. This keeps good for about 2-3 weeks.
GREEN GINGER CHUTNEY
A Quick Summary: Green Ginger Chutney
Allam Pachadi Andhra Style | Ginger Chutney for Pesarattu | Allam Chutney With Green Chillies
Ingredients
- 1 Tablespoon Oil
- 8-10 Green Chillies broken into halves
- 2 “ Ginger piece peeled & chopped
- Walnut size Tamarind
- 2 Tablespoons Jaggery powder
- 2 Garlic Pods
- 1 teaspoon Cumin Seeds
- Salt to taste
- Handful fresh Coriander Optional
For Tempering:
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Urad dal
- 2 Dry Red Chillies
- Few curry leaves
Instructions
- Soak tamarind and jaggery in 2-3 tablespoons water and microwave for a minute.
- Heat oil in a pan over medium heat, add green chillies and ginger. Sauté until they turn golden brown and the raw smell of ginger goes away.
- Cool down and transfer all the ingredients to a mixer jar. To this, add 1-2 garlic pods, some cumin seeds, the tamarind jaggery mixture and some salt.
- Finally add some fresh coriander (Optional).
- Grind all the ingredients to a smooth paste. Add very little water(hot water) while grinding. Transfer chutney to a bowl.
Tempering:
- Heal sesame oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal and dry red chillies.
- Once the lentils turn brown, add in few curry leaves and turn off the heat.
- Transfer the tempering to the chutney and serve with any South Indian breakfast like idli, dosa, pesarattu, upma, etc.
My Notes:
- The amount of tamarind depends on the strength of ginger. After you grind the chutney, taste and check. If needed, add more tamarind and jaggery. Soften it by microwaving (follow Step 2).
- You can also increase jaggery quantity if you want the chutney more on the sweeter side. The general rule of thumb I follow is quantity of chillies=quantity of Ginger/double their quantity is jaggery & half their quantity is tamarind. But, you can always alter to suit your taste.
- While grinding, try to add minimal water, that too HOT WATER and only if needed. Shelf life decreases if there is excess moisture.
- Keeping all the ingredients dry as far as possible increases the shelf life of any chutney.
- This stays in the refrigerator for about 2-3 weeks if you follow all the instructions properly. Once the chutney is completely cooled, transfer it to an airtight container and keep it in the refrigerator.
- Have this chutney in moderate quantity as ginger is hot and spicy, too much quantity is not good for the stomach.
Do check out other Chutney Recipes and Pickle Recipes from blog!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
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