ginger chutney recipe | allam pachadi | adrak chatni | allam chutney

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

ginger chutney recipe | allam pachadi | adrak chatni | allam chutney with detailed photo and video recipe. an easy and simple chutney condiment recipe made with a dense quantity of ginger, chillies tamarind and jaggery. unlike the traditional chutney recipe, it is a concentrated extract and used more like a pickle and as a taste enhancer with a small serving quantity. it is generally served with breakfast meal like idli and dosa along with coconut chutney, but can also be served with dal rice or rasam rice combo.
allam pachadiginger chutney recipe | allam pachadi | adrak chatni | allam chutney with step by step photo and video recipe. chutney or pachadi recipes are an integral part of south indian cuisine and is introduced to all part of the day’s meal. generally, the south indian chutney’s are made with coconut or peanut and are served generously as a dip with the desired breakfast meal. but there are other types of concentrated chutney that are served in small portions for its strong flavour and ginger or allam chutney is one such spicy chutney.

chutney recipes have always been one of my favourite side condiments and i generally try to make an all-purpose chutney. while the coconut-based ones are my all-time favourite, but there are some special mentions to the veggie-based chutneys. out of this adrak chatni is special as it is quite different from other chutneys. it is a spice concentrated and hence has to be used in small portions like pickle. in addition, this chutney is generally served with idli and dosa in andhra, but for me, it is all-purpose chutney. there is no question about its use with idli and dosa, but it is just heaven when mixed with hot steamed rice. you may also use it as a taste enhancer with dal rice or even sambar rice, similar to the way any pickle is used.

ginger chutney recipe

furthermore, i would also like to mention some more additional tips, suggestions and variants to the ginger chutney recipe. firstly, i would heavily recommend using fresh and juicy ginger for this recipe. it would result in a flavoured and juicy chutney recipe but at that same time would infuse a lot of ginger flavour to the chutney. secondly, the chutney is generally made with concentrated flavours of spice, tamarind, sweetness and ginger flavour. the strong equal flavour of all these ingredients makes this unique and appetite. lastly, unlike other chutney recipes, allam pachadi has a longer shelf life. but it has to preserved very carefully. you need to store these in an airtight container, perhaps in the refrigerator.

finally, i would also like to mention my other related chutney recipes collection with this post of ginger chutney recipe. it mainly includes my other related recipes like ginger chutney, hotel style chutney, tomato garlic chutney, chutney s without coconut for idli & dosa, karela, ridge gourd, chaat chutney s, dahi ki chatni, garlic chutney, tomato pudina chutney. further to these i would also like to mention my other related recipes categories like,

ginger chutney video recipe:

recipe card for ginger chutney recipe:

allam pachadi

ginger chutney recipe | allam pachadi | adrak chatni | allam chutney

HEBBARS KITCHEN
easy ginger chutney recipe | allam pachadi | adrak chatni | allam chutney
5 from 15 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course chutney
Cuisine andhra
Servings 1 box
Calories 1072 kcal


Ingredients
 

for chutney:

  • 6 tsp oil
  • 75 grams ginger
  • 3 clove garlic
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tbsp coriander seeds
  • ¼ tsp methi / fenugreek
  • 1 tsp cumin
  • 30 dried red chilli
  • 50 grams tamarind
  • 75 grams jaggery
  • 1 tbsp salt
  • ½ cup water

!for tempering:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp chana dal
  • ½ tsp urad dal
  • pinch hing
  • 2 dried red chilli (broken)
  • few curry leaves (chopped)

Instructions
 

  • firstly, in a large pan heat 3 tsp oil, add 75 grams ginger and saute for 2 minutes.
  • saute on medium flame until ginger changes colour slightly.
  • also, add 3 clove garlic and saute until it turns slightly golden brown. keep aside.
  • in the pan heat 3 tsp oil, add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, ¼ tsp methi and 1 tsp cumin.
  • roast on low flame until the spices turn aromatic.
  • further, add 30 dried red chilli and saute until the chills puff up.
  • cool completely, and transfer to the mixi.
  • blend to coarse powder without adding water.
  • now add roasted ginger and garlic.
  • blend to a thick paste by scraping sides.
  • now add 50 grams tamarind soaked in ¼ cup hot water for 30 minutes.
  • also, add 75 grams of jaggery and 1 tbsp salt.
  • blend to smooth paste.
  • to adjust the consistency, add ½ cup of water and blend well.
  • blend to a slightly thick paste, making to a silky texture.
  • now to prepare the tempering, heat 2 tbsp oil.
  • add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves.
  • splutter the tempering and pour over the pachadi.
  • finally, enjoy ginger chutney or allam pachadi with idli or dosa.

Nutrition

Calories: 1072kcalCarbohydrates: 138gProtein: 12gFat: 56gSaturated Fat: 4gTrans Fat: 1gSodium: 7124mgPotassium: 839mgFiber: 16gSugar: 95gVitamin A: 995IUVitamin C: 10mgCalcium: 207mgIron: 8mg


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how to make allam pachadi with step by step photo:

  1. firstly, in a large pan heat 3 tsp oil, add 75 grams ginger and saute for 2 minutes.
  2. saute on medium flame until ginger changes colour slightly.
  3. also, add 3 clove garlic and saute until it turns slightly golden brown. keep aside.
  4. in the pan heat 3 tsp oil, add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, ¼ tsp methi and 1 tsp cumin.
  5. roast on low flame until the spices turn aromatic.
  6. further, add 30 dried red chilli and saute until the chills puff up.
  7. cool completely, and transfer to the mixi.
  8. blend to coarse powder without adding water.
  9. now add roasted ginger and garlic.
  10. blend to a thick paste by scraping sides.
  11. now add 50 grams tamarind soaked in ¼ cup hot water for 30 minutes.
  12. also, add 75 grams of jaggery and 1 tbsp salt.
  13. blend to smooth paste.
  14. to adjust the consistency, add ½ cup of water and blend well.
  15. blend to a slightly thick paste, making to a silky texture.
  16. now to prepare the tempering, heat 2 tbsp oil.
  17. add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves.
  18. splutter the tempering and pour over the pachadi.
  19. finally, enjoy ginger chutney or allam pachadi with idli or dosa.
    ginger chutney recipe

notes:

  • firstly, make sure to roast the ginger and garlic slightly, else the raw flavour will be present.
  • also, increase the amount of chilli if you are looking for a spicer version.
  • additionally, use boiled water to blend the chutney as it helps to increase the shelf life.
  • finally, ginger chutney or allam pachadi recipe stays good for 10 days when refrigerated.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)