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Allam Pachadi Andhra Style | Ginger Chutney for Pesarattu | Allam Chutney With Green Chillies

Green Allam Pachadi Andhra Style is a spicy chutney prepared with green chillies. Sautéed ginger, chilies & lentils are ground to a paste with tamarind & jaggery.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Chutney (Side Dish)
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 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


  • 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.


  • 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.