Andhra Allam Ginger Chutney
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Ginger sautéed with tamarind, chilli and jaggery — classic Andhra allam pachadi for idli and dosa.
Allam pachadi is Andhra ginger chutney made with tamarind, red chilli and jaggery. It is sweet, sour and sharp at once. A spoon with idli or pesarattu is enough. It is closer to a pickle than a chutney in strength. Spread a thin layer on a hot idli or dosa and you will know why it is a regular at Andhra breakfast tables.
Ingredients
How to Make It
Sauté ginger and chilli.
Grind with tamarind and jaggery.
Temper optional; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Sharp ginger chutney used by the spoon. Sweet-sour balance means you need less on the plate.
Ginger gives heat, jaggery balances, tamarind adds sourness. It is a strong chutney meant to be eaten in small amounts.
Pro Tips
- →Young ginger less fibrous.
- →Balance jaggery.
- →Fridge few days.
- →Peel and chop the ginger fine, then saute until soft.
- →Grind to a thick paste with little water.
- →Adjust the jaggery after tasting.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Jaggery: about 380 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Garlic.
- 2Sesame.
- 3Temper with mustard and curry leaves.
Frequently Asked Questions
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