What is allam pachadi?

It's the classic Andhra ginger chutney — sweet, sour, spicy and deeply aromatic, usually served with idli, dosa or pesarattu.

How long does it keep?

Up to 2 weeks refrigerated; the sesame oil helps it last.

It's bold but balanced by tamarind and jaggery. Reduce the dry chillies for a milder version.

Ginger (Allam) Chutney

Name: Ginger (Allam) Chutney
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 100 g Ginger; 5 pieces Dry red chillies; 1 tbsp Tamarind; 3 tbsp Anveshan Jaggery Powder; 1 tsp Salt; 2 tbsp Anveshan Wood-Pressed Sesame Oil

The Andhra allam pachadi — ginger and dry red chilli roasted in Anveshan Wood-Pressed Sesame Oil and ground with tamarind and Anveshan Jaggery Powder.

Time breakdown

Prep Time10 min

Cook Time8 min

Total Time18 min

Ingredients

Ginger
Dry red chillies
Tamarind
Salt
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Olive Oil as per your preference.

How to Make Ginger (Allam) Chutney

1
Peel and chop the ginger. Heat 1 tbsp Anveshan Sesame Oil and sauté the ginger with the dry red chillies until fragrant and lightly browned. Cool.
2
Grind the roasted ginger and chillies with tamarind, Anveshan Jaggery Powder and salt to a thick chutney.
3
Stir in the remaining raw Anveshan Sesame Oil for body and shelf life.

Tips for the Best Ginger (Allam) Chutney

✓Roast the ginger until it loses its raw smell — this is the key to a mellow allam pachadi.
✓Anveshan Sesame Oil is traditional here; it carries the flavour and preserves the chutney.