Andhra Allam Pachadi | Ginger Chutney | How to Make Ginger Chutney with tips

This rich-red coloured spicy- sour Ginger Chutney with a mild touch of sweetness is a special recipe served in Andhra Hotels. This chutney has a shelf life of more than two months.

Dry Chillies, ginger, jaggery and a few lentils (Dals) are roasted and ground into a fine paste along with tamarind pulp. This rich chutney tastes terrific with not only rice but also Idli, Dosa and Vadas. In all hotels, and even on the street food carts (Bandis), both Groundnut Chutney and Ginger Pachadi are served commonly. However, the Ginger Pachadi is served in a thin consistency. Earlier I had also shared with you another variety of Ginger Chutney

That Allam Pachadi is made with Green Chillies. It is also a little sweeter in taste. The measurements of ingredients for this Allam Pachadi are very easy to follow. If we follow the tips for this recipe well, we can make much larger quantities of Chutney perfectly, using the same ratios.

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• It is preferable to choose old fibrous ginger for this Pachadi. Old ginger is also more pungent and strong.


• Jaggery is preferred for this Pachadi. You may use sugar instead in the same measure if you like.

Dry Chillies/ Chilli Powder:

• I have chosen Guntur Chillies because of the rich colour and strong spiciness of that variety. You may have to adjust the measure of the Chillies according to the variety you are using depending on the spiciness.

• When freshly made, the Pachadi feels quite spicy. Once you store it in the fridge, the spiciness gets reduced. Do not reduce the quantity of the Chillies. However, if you plan to eat it fresh, soon after it is prepared, I suggest you take out a little quantity of chutney and add a little Jaggery, salt, and tamarind to reduce the red-hot spiciness. If you use lesser measures of Chillies right away at the time of preparation, the Pachadi will acquire a bland taste as time passes.

How to make the Pachadi last long:

• Pachadi stays fresh for long only if it is made in hot water. It should be stored in a dry jar in the refrigerator.

• Generally the Pachadi is ground to a thick and firm consistency. The required quantity for an individual use is taken out and thinned out to a preferred consistency at the time of use. Some people like to season the chutney with fried Mustard seeds, Cumin and Curry Leaf just before consuming it. You may do so if you prefer it that way.


• Deseed the tamarind and remove the fibre before soaking it in hot water. Tamarind is easy grind if you follow this tip.

Important measurements:

• The ratios for this recipe are simple. Ginger, Tamarind and Dry Chillies are taken in equal measures. Jaggery should measure double of the measure of ginger. This is how the Telugu people like it. Those who do not like it too spicy can increase the measures of Jaggery and Tamarind. Salt should be as per individual taste.

Andhra Allam Pachadi | Ginger Chutney | How to Make Ginger Chutney with tips - Recipe Video

Andhra Allam Pachadi | Ginger Chutney | How to Make Ginger Chutney with tips

Pickles & Chutneys | vegetarian
  • Prep Time 5 mins
  • Cook Time 12 mins
  • Total Time 17 mins
  • Serves 20


  • 3-4 tbsp Oil
  • 2 tbsp Coriander Seeds (Dhaniya)
  • 1 tbsp Black Gram (Minapappu/ Urad Dal)
  • 1 tbsp Bengal Gram (Senaga Pappu/ Chana Dal)
  • 50 gms Dry Chillies (Stalks removed)
  • 1/3 Cup Ginger (Grated)
  • 1/4 Cup Jaggery
  • 2-2.5 tbsp Salt
  • 50 gms Tamarind (Soaked)
  • 50-70 ml Hot water
  • 1 tbsp Cumin (Zeera)
  • 10-12 Garlic (Vellulli/ Lehsun)


  1. Heat oil in a pan and fry Dhaniya seeds, Urad dal, and Chana dal on medium flame until they change colour.
  2. Put in the dry Chillies and grated ginger and fry till red. Let the mixture cool.
  3. Grind the mixture of Dals and Chillies etc. in a Mixi along with the other ingredients into a smooth paste. Some people like it slightly coarse. Go along with your own preference.
  4. Test the Pachadi for salt and spice. You may have to add salt, Tamarind, and Jaggery as per need. (Look at the Tips to understand about how and when to add chillies).

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