Pesarattu and Allam pachadi are a popular breakfast combo made in most telugu speaking homes. Allam pachadi is a traditional ginger pickle made with ginger, tamarind, jaggery & red chili powder. Making allam pachadi is a slightly tedious work so this instant ginger chutney or allam chutney is favored by many. This ginger chutney is good to consume during the monsoon and winters as it keeps the body warm. Update: I have updated with post with a new recipe of mango ginger chutney. It is made with mango ginger, a unique kind of rhizome which has the combined flavors of mango and ginger. It does not have the pungent flavor that you find in regular ginger.

Pro Tips

Ginger is naturally pungent & cannot be consumed in large quantity. So to neutralize the pungent taste, onions are used. They are lightly roasted to brings out the sweet aroma.Chana dal & urad dal are used to enhance the aroma and texture of the allam chutney. If you do not have the dals replace with peanuts but the taste will be different.Use as much jaggery & tamarind as you prefer to balance the pungent taste of ginger.Tempering this ginger chutney is optional if you desire, you can do it. But it tastes good as it is.

More Chutney recipesApple chutneyPudina chutney Tomato chutney Coconut chutney Peanut chutney Tamarind chutney

How to make Ginger Chutney – Recipe 1

  1. Optional – I prefer to rinse tamarind and soak in ¼ cup water. You can also add it directly to the blender jar later. Set this aside.
  2. Heat 1 tsp oil and fry chana dal & urad dal until light golden. I did not have 2 tbps chana dal so I substituted with 1 tbsp of peanuts. You can try and check which one suits your taste. Do not add too many peanuts, then it will taste like peanut chutney.
  3. Add red chilies when the dal is golden. Fry until the chilies turn crisp and the dal turns deep golden. Do not over fry the chilies as the allam chutney may taste bitter.
  4. Remove them to a plate to cool.
  5. Pour little more oil and add onions and ginger. I separate the layers of cubed onions as this yields a great aromatic chutney. Also you will need to slice the ginger and not chop small as this results in bitter tasting ginger.
  6. Keep frying & stirring often until the onions turn pinkish to golden. Do not brown the ginger. Turn off the stove and cool these.

Grind Allam Chutney

  1. Add them to a blender jar.
  2. Add in salt and jaggery. I used 1 tbsp powdered jaggery.
  3. Add tamarind. I mash the tamarind and pass it through a filter.
  4. Blend ginger chutney to slightly coarse or smooth texture to suit your taste. Pour more water if needed to bring to consistency. Also adjust salt, jaggery & tamarind by adding more if needed.
  5. I never season ginger chutney as this doesn’t need. But if you prefer you can do the seasoning by heating 1 tsp oil. Splutter some mustard, then fry urad dal, curry leaves & red chili until crisp. Then sprinkle some hing and pour this to the allam chutney. Serve ginger chutney with any breakfasts or snacks.

Mango Ginger Chutney – Recipe 2

Ingredients ½ cup mango ginger (peeled and chopped to ½ inch pieces)1 teaspoon chana dal1 teaspoon urad dal4 to 7 red chilies (adjust to taste, I use 5 to 6 byadgi chilies)½ teaspoon cumin seeds2 teaspoon oil1 ½ tablespoon tamarind (soaked in little hot water (or 1 teaspoon tamarind paste)1 teaspoon jaggery (adjust to taste) ¼ inch ginger (peeled, optional) Instructions

If you do not have tamarind paste, soak tamarind in 3 to 4 tablespoons hot water.On a medium to low heat, dry roast dry red chilies, chana dal and urad dal until deep golden and aromatic. Remove from the pan and cool completely.To the same pan, pour oil and heat it. Fry mango ginger on a low heat for 2 mins until aromatic. If using ginger add that now and saute for 30 seconds. Add cumin and mix well. Turn off the stove.Powder chana dal, urad dal, red chilies & salt in a grinder to a fine powder. I usually set aside a few red chilies to add later if required.To this add the mango ginger, jaggery and cumin.Squeeze the soaked tamarind and extract the juice. Strain this through a coffee strainer directly to the grinder as required and grind to a slight coarse chutney. Mango ginger chutney is made to a thick consistency as we mostly eat it with rice so do not add lot of water.Taste test and adjust salt, red chilies & jaggery. Store this in an air tight glass container in the fridge and temper with curry leaves, mustard, red chilies whenever needed. If you prefer to store longer boil the tamarind on the stove until soft.

Related Recipes

Recipe Card