Allam pachadi(chutney)

4 servings
15 min
20 min
Very Easy



For tempering/poppu/tadka:


  • Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.
  • Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.
  • In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.
  • Once cool, grind the fried ginger slices, softened tamarind, jaggery and add salt to a fine paste. Transfer in to a dish and add the ground spice pwd. pickle ready, put tadka to this chutney
  • Heat 2 teaspoons oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds.
  • Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate.


Rate this recipe:
Generate another secure code  = 

You may like