Allam Pachadi (Ginger Pickle)
Updated: May 27, 2024, By Swasthi
Allam Pachadi is a popular Andhra style ginger pickle made with fresh ginger root, ground spices, tamarind & jaggery. It is most commonly eaten during winters or monsoon with rice, idli, dosa, pesarattu and ghee. Ginger pickle is very popular in Andhra cuisine and it needs no introduction. Allam translates to ginger and pachadi is a pickle. Hence called allam pachadi in Telugu.
Ginger pickle is healthy if consumed in moderation. It works great in keeping the body warm and is best during the monsoon and winters. It goes well with idli, dosa, pesarattu, even tastes good with plain rice and a tsp of ghee.
I have shared another version of ginger chutney here.. To make allam pachadi, the quantity of ingredients to be used depends on the variety we use. Very pungent ginger needs more tamarind, again if the tamarind is very sour and less sweeter, we may need to use less tamarind and more jaggery.
All you need to do is adjust the quantity of ingredients while you blend. This is a recipe which we follow at home, do adjust the quantity of certain ingredients to suit your taste. I suggest reading the tips and notes mentioned.
Always handle pickles with moist free dry hands and spoons, as they might spoil them. Do not use plastic jars to store pickles.They keep good in glass or ceramic jars.
For more Pickle recipes check
Carrot pickle
Mango pickle
Tomato pickle
Drumstick pickle
Cauliflower pickle
Photo Guide
Step-by-step Photos for Allam Pachadi
Preparation
1. Fry cubed ginger in little oil till they turn lightly golden , just for about 3 to 4 minutes. Set aside to cool.
2. Blend it in a blender jar till smooth without adding water.
3. Squeeze off the tamarind pulp through a filter to remove stones and debris.
4. Add red chili powder,turmeric, salt and blend all together.
5. Add jaggery and blend well.
6. Add powdered fenugreek, menthi pindi and blend again.Taste it and check. Adjust any particular taste you want to increase, sweetness, sour, salt and chili.
7. Heat oil in the same pan that you used to fry the ginger. Add mustard, garlic , curry leaves and red chili. I also use 1 tsp each of dals and fry till golden. You can switch off when the curry leaves turn crisp.
8. Add the blended pickle to the hot pan. Stir well for the seasoning to mix well with the allam pachadi.
Cool allam pachadi completely, store in an airtight jar and handle with moist free hands.
Related Recipes
Recipe Card
Allam Pachadi (Ginger Pickle)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams Ginger good quality fresh (young ginger does not taste good)
- ¼ tsp turmeric powder
- 100 grams tamarind (or use tamarind pulp as needed)
- 50 to 75 grams jaggery or sugar (adjust as per your taste)
- 6 tbsp Red chili powder
- Salt as needed
- 1 tbsp fenugreek seeds / methi / menthulu
Seasoning
- 2 sprig curry leaves
- 1 tsp mustard
- 90 ml oil (about 1/3 cup)
- 2 red chilies (broken)
- garlic Few cloves, (crushed)
- 1 Pinch hing
Instructions
Preparation
- Wash ginger under running water to remove mud and dirt. Peel off the skin if desired. Dry it for some time or overnight on an absorbent paper or cloth.
- Soak tamarind in boiled and cooled water till we need it. Do not use lot of water, it must be just enough to soak the tamarind, so that we get a thick paste.
- Dry roast 1 tbsp. Fenugreek seeds and powder them to fine powder. Set aside only 1 tbsp. powder to use.
- Chop ginger to bite sized pieces and fry them on a medium flame till they turn slightly golden in little oil, for 3 to 4 minutes. Cool these completely
How to make Allam Pachadi
- Blend it in a mixer to a smooth paste without adding water. Do not let the blender heat up.
- Squeeze filter the tamarind pulp to remove impurities. We need thick tamarind paste, if it is thin, then boil the filtered tamarind to thicken.
- All the ingredients need to be cool at this stage. Add the tamarind pulp, red chili powder, turmeric and salt to the ginger mix. Blend well again.
- Add jaggery and blend again. Do not add the sweetener before you blend all the other ingredients well since this will thicken the mix and the mixer becomes loaded. Check the taste of the pickle now, it has to taste sour, sweet, hot and spicy. Adjust any taste as needed.
- To finish off add methi powder and mix.
- Heat the rest of the oil in a pan, add mustard and garlic. Add curry leaves, red chilies and hing. fry till the leaves turn crisp. Off the stove. Add the ginger pickle to the seasoning and mix well in the hot pan.
- Cool completely and store allam pachadi in a glass bottle.
Notes
To the seasoning, we also add 1 tsp of urad dal and channa dal and fry till golden. This is optional. These dals soak up in the pickle and taste tangy.These taste good when served with rice.
Oil: Do not reduce the quantity of oil. It helps to increase the shelf life
NUTRITION INFO (estimation only)
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About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Like your mango pickle this one too turned out delish. I pressure cooked the tamarind with little water and strained it. Much easier to do. Thank you. My family loves this
My Indian MIL tried this recipe and it was wow! She gifted me a jar of this.
Allam pachadi turned out delicious. I followed the recipe exactly but used tamarind concentrate. So didn’t have to soak and strain. Thank you for the recipe
nice knowledge thanks
Hi, I have large quantities of mango ginger with me. Can I use that instead of normal ginger? If not, can you suggest any other long lasting recipe with mango ginger which can be eaten with Idli/Dosa.
Hi Shikha,
I don’t have a tried and tested recipe for that. I’m not sure how that turns out with this recipe. You may experiment a small batch first
Hi, Please can I ask whether you use mustard seeds or mustard powder? Also, what is “hing” ? Thank you
Hi Preethi,
They are mustard seeds used in tempering. Hing is asafoetida and it is also used in tempering.
Any suggestions on type of oil to be used? Have mustard oil, refined oil and olive oil handy.
Mustard oil or refined oil works well.
Thanks for rating the recipe.
Thank you soooo much. Very excited to make it.
I’m a college student and your website is my go-to for all the recipes. All of them have been super successful until now?
Welcome! Yes give it a try.
Glad to know the recipes worked out.
Thank you! Stay safe!
This has become my absolute number 1 favourite pickle. We eat it with anything especially idli, dosa, vada, pakoda, chapati, paratha… As soon as it finishes directly I’m buying a big batch of ginger to make more. Every person who comes to my house and eats the allam pachadi compliments it and I tell them I got the recipe from your site. Thank you!
Hi Zanna,
You are welcome! Thank you! So glad you all like it. It’s the same during winters in my mom’s home in India. We would eat it with everything like you said. You should also try this with hot rice, ghee and pickle.
🙂
I will 🙂
I totally like the way u present the recipe and great follower…thanks a lot ?
Hi Bobby,
You are welcome!
Thank you so much!
Hey Swasthi,
I made Ginger pacchadi for the first time following your recipe and it came out really well. Super thanks for this.
Hi Ramya,
You are welcome. Glad you liked it. Thank you so much!
Thanks for such a detailed elaboration.
Welcome Komal
Hi! Can you please let me know the cup or spoon measurement for the amount of ginger, jaggery and tamarind. I see they are listed in grams measurements in your recipe. Thanks!
Hi Sri,
They are mentioned in grams for accuracy. I haven’t tried this recipe in cups and may not turn out good..
Hi Swasthi,
I have tried this recipe, this is the first time I have prepared pickle. It came out yummy.
Thanks for your recipes….I never thought one can able to prepare pickle without knowing ABCs in cooking
Welcome Kalpana
Thanks for the comment. Glad to know the pickle turned out good.
Hey Swasthi,
I made Ginger pacchadi for the first time following your recipe and it came out really well. Super thanks for this.
Welcome Ramya,
Thanks for rating the recipe!
after storing it, can i leave it outside.. once opened then only i place it in fridge..
Can i leave the ginger in bite size rather blending them??
Hi Tina
We usually don’t refrigerate this in India as we store in large ceramic containers. It keeps good for an year. You can refrigerate when you open it first time. I have not tried keeping the pieces. Not sure how it tastes.
A doubt do we grind the jaggery and tamarind pulp along with ginger or just add and mix…do we temper with oil or can I add the oil to the pan and heat the whole pickle .let cool them store
Hi Sam,
First must grind the ginger. Then next the tamarind, chili powder and salt. Blend it just until mixed. Then blend jaggery and next fenugreek. We do not add all of these at one time since the mixer will be loaded & jammed due to jaggery. You dont need to heat the whole pickle. Just add it to the hot pan after popping the mustard and garlic.Thanks for rating the recipe
I tried this recipe. It came as i expected. Sooo yummy. Thanks for this post.
Welcome Priyanka
Thanks for trying. Glad it turned out good.
nice work..
Thanks Suji
Very Yummy Ginger pickle
Thanks Vidya
Thank u for ginger recipe,its very easy to prepare,but need ur help,i have done a mistak,insted of one spoon of methi powder i used more then one,and the taste become different,so plz tel me how to balance the taste
Hi mamta, try adding more jaggery and chilli powder. It may work out good.
hope ,it tastes good trying it out
Very nice receipe for preparation also easy. thanks i will mouthwatering colour
it is mouth watering pickle i love it very much.
Thank you
🙂