Ginger chutney recipe or Allam chutney or allam pachadi in telugu is a Chutney made with fresh ginger and few other ingredients. Pesarattu and allam chutney are a popular combination from the Andhra cuisine. Though it is usually served with Pesarattu, it can also be served with idli, dosa, or paratha. It only needs few ingredients and can be made in less than 20 minutes. It can be made ahead and refrigerated for 2 days.
Ginger chutney is good to consume during the monsoon and winters as it keeps the body warm. To make ginger chutney, I have used onions, lightly roasted to bring out the sweet aroma along with ginger otherwise ginger can leave a pungent or bitter taste. Channa dal is used to give volume and taste to the chutney. I have used tamarind, it can be replaced with lemon juice.
Tempering this ginger chutney is optional if you desire, you can do it. But it tastes good as it is. It also tastes good in the lunch box with some roti, paratha or lemon rice. We usually make this regularly during the winters for breakfast.
Allam chutney or ginger chutney recipe below
- 2 tbsp. Channa dal / senaga pappu
- ½ tbsp urad dal (optional)
- 1 ½ inch by 1 ½ inch ginger/ allam
- Salt as needed
- 2 to 4 red chilies (adjust to suit your taste)
- 1 tbsp. Tamarind or tamarind paste or lemon juice(adjust to suit your taste)
- ⅛ to ¼ tsp. cumin / jeera
- 1 large onion chopped and layers separated
- 1 tbsp Oil or as needed
- 1 tbsp oil or as needed
- ¼ tsp mustard
- ¼ tsp cumin (optional)
- 1 sprig curry leaves
- 1 red chilli
- pinch of hing
- Soak tamarind in hot water for a while and filter the water. You can also use tamarind directly if you prefer. Set this aside.
- Heat oil in a pan. Fry chana dal until golden. Add red chilies and saute just for a minute until they turn crisp. Transfer these to a plate.
- Add onions and ginger. Saute until they turn pink. Add cumin and turn off the stove. You can also skip frying ginger to retain the medicinal benefits.
- Cool all the roasted ingredients.
- Add them to a blender jar along with ginger, tamarind water, salt and little water. Blend all these till smooth.
- I usually don't temper this chutney since it tastes good even without it.
- Heat a tbsp oil in a small pan. Add mustard, cumin, red chilli. When the mustard splutters, add curry leaves. When they turn crisp, turn off the stove and pour this over the allam chutney.
- Serve ginger chutney with pesarttu, dosa or idli.
More chutney recipes
peanut capsicum chutney
methi leaves chutney.