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1 July, 2016

Ginger Chutney (spicy, tangy and sweet)

Posted in : Chutney, South Indian recipes on by : nrdubey Tags: , , , , , ,

Date – 30.6.2016

Related recipe –

Moong Dal Dosa Or Moong Dal Pesarattu

About Recipe

Famous Andhra style ginger chutney or allam pachhadi goes well with pesarattu, dosa or idli. Even you can eat it with plain rice too.  You can refrigerate it for more than 15 days. It is very tasty, easy to prepare and healthy chutney.

      Andra is known for its spicy flavors and yes this chutney is spicy but at the same tangy and sweet too because I have added jaggery and tamarind to this chutney. So let’s see how to make this super yummy chutney.



Preparation Time – 3-4 mins

Cooking time –  10 mins

Recipe type – Chutney

Serve – 4-5






Measurement cup used 1 cup = 240 ml


Ginger – 1 ½ tbsp (chopped)

Jaggery/ gur – 2 tbsp (grated) or as per taste

Whole red chili – 10-12

Urad dal – 1 tbsp

Curry leaves – 2 stem

Tamarind – One big lemon sized (soak in warm water for 10 mins and take out the pulp)

Mustard seeds – 1 tsp

Cumin seeds – ½ tsp

Methi / fenugreek seeds – 1/8 tsp

Asafetida / hing – ¼ tsp

Oil – 2 tbsp (better use gingelly oil)

Salt to taste


Method ;

 In a pan heat oil, add methi seeds wait for few seconds then add mustard and cumin seeds. Let them crackle nicely.

 Now simmer the flame and add whole red chili, fry for 2-3 seconds.

Then add urad dal, stir, add curry leaves. stir till urad dal turns light brown in color. be insure that urad dal shouldn’t turn dark brown.

Add chopped ginger and hing, stir for 3-4 and turn off the flame.

Transfer fried ingredients to the small blender. Add tamarind pulp, jaggery and salt.

Blend them to make chutney.

Now ginger chutney is ready. Serve this chutney with peserattu, dosa, idli or plain rice



In Short ;


Take a big lemon sized tamarind


Soak it in warm water for 10 minutes


Take out the pulp


These are the ingredients for making ginger chutney


Heat oil , add methi seeds wait for few seconds then add mustard and cumin, let them crackle


Now simmer the flame then add red chilly, fry for few second


Add urad dal, fry for few seconds and add curry leaves, fry till dal turn light brown


Add chopped ginger and asafoetida, fry for few seconds


turn off the flame


Take this fried ingridients in a small blender, add salt, jaggery and tamarind pulp


 Blend it and chutney is ready


Serve with pesarattu,idli, dosa or rice


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