Allam pachadi(chutney)

4 servings
15 min
20 min
Very Easy


Number of serving: 4
* 100 g ginger root, remove skin, wash, dry and slice

* 100 g tamarind

* 100 g grated jaggery or sugar

* 5 red chillis (adjust to suit your spice level)

* 1 1/2 - 2 tbsps salt

* a little over one-fourth cup oil

* 1 teaspoon methi/fenugreek seeds/menthulu

* 2 teaspoons coriander seeds/dhania/dhanyalu

* 1 teaspoon cumin seeds/jeera/jeelakara

For tempering/poppu/tadka:

* 1 teaspoon mustard seeds

*10 fresh curry leaves

* 8-10 cloves garlic

* 2-3 teaspoons oil


  • 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 = 

Related recipes