Allam Pachadi Recipe With step by step photos | Hows to do Andhra style Allam Pachadi | Andhra Allam Pachadi Recipe | Ginger Chutney Recipe | Andhra Ginger Chutney | Shunti chutneyÂ
Allam Pachadi is a popular Andhra style Ginger chutney. It is filled with bursting flavours of ginger, complemented with a perfectly balanced taste of spiciness, slight tanginess and a tinge of sweetness. This Allam pachadi is one kickass popular combo with Pesarattu. It tastes equally delicious with other South Indian dishes like Dosa/idli / ubbu rotti and even curd rice.
Some of the other chutney varieties that you can try  Chayote Squash Chutney, Beetroot Chutney, Carrot Chutney etc
My son hates Ginger and the first time I made him eat this chutney, I didn’t reveal the star ingredient. One bite of Pesarattu with ginger chutney and he immediately came to know that Amma has fooled him and made him eat ginger. But to my surprise, he liked the chutney and since then never makes a fuss about ginger in this avatar. I guess that’s the magic this tangy sweetish spicy shunti chutney can create. He now loves this another classic dish from ginger Puli Inji too
Hero of the day for today’s chutney is Shunti / Ginger. As per Ayurveda, Ginger has got a lot of health benefits like it aids digestion thus relieves indigestion; it is an effective cure for congestion, sore throat, cold and cough; it is used in the treatment of asthma and other respiratory problems; treats dizziness, nausea, vomiting,.. etc. In Karnataka, a new mom after delivery is given Shunti lehya , which is said to aid healing of uterus. You can also check how to Shunti tambuli
There are several different versions of the Allam pachadi . Some pickle make it in the form of pickle too. I will share that version sometime later .. today let’s see how to make this easy Andhra style ginger Chutney. Do give a try .. I am sure you will love it.
Few variations and points to note while making Allam Pachadi :
- Use fresh ginger. Too old or over matured ginger makes chutney bitter.
- Sauteing ginger till they are slightly golden enhances the taste.
- To make Allam Pachadi, use sesame oil for authentic taste. However, if you are not used to sesame oil taste, you can use any oil as per your choice.
- Don’t skip jaggery. Balancing the taste and making it slightly sweetish, little tangy and spicy is important. Do adjust them according to your preference.
ALLAM PACHADI RECIPE | GINGER CHUTNEY | SHUNTI CHUTNEY
Ingredients
- 1/4 cup Ginger, sliced
- 1.5 tsp Urad Dal / split black gram
- 1 tbsp Channa Dal / bengal gram
- 1/4 tsp Mustard seeds
- 1/4 tsp Methi /Fenugreek Seeds
- 4-7 nos Red Chilli, can +/- based on your spice level
- few Curry Leaves
- lime size Tamarind, soaked in water
- amla / goosberry size Jaggerry, can +/- based on your preferance
- Salt to taste
- 1-2 tsp Sesame oil / any oil
To temper
- 1-2 tsp Sesame oil / any oil
- 1/2 tsp Mustard seeds
- pinch of Hing
- few Curry Leaves
Instructions
- Soak tamarind in 1/4 cup of water for few minutes to make it softer.
- Clean the ginger, peel the skin and slice thin .
- in a Kadai , add 1-2 tsp oil. Once hot, add urad dal, channa dal, mustard seeds, methi seeds, red chilli and few curry leaves. Saute nicely on medium flame until aromatic and lightly brown.
- Once dal changes colour, add thinly sliced ginger. Saute 3-4 mins. Let the ginger slices get slightly golden. Switch off and allow to cool.
- Transfer the sauteed cooled ingredients to a mixer grinder. Add soaked tamarind, jaggery and salt. Add little water and grind smooth.
- The taste of this chutney will be spicy , little tangy and little sweetish .. taste test and adjust accordingly .
- Lastly, add tadka . In a small Kadai. Heat oil and splutter mustard. Add hing and curry leaves. Pour the tempering unto the chutney. Mix well.
- Tasty and delicious Allam pachadi / Ginger Chutney is ready. Tastes awesome with Pesarattu / Idli / Dosa / hot rice +ghee etc
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