By Shreya Sarpal
October 2, 2025
Ginger Chutney, or Allam Pachadi, is a South Indian favourite made with sautéed ginger, tamarind, and jaggery. It offers a bold mix of spicy, tangy, and sweet flavours, aids digestion, and perfectly complements dosa, idli, and steamed rice.
½ cup fresh ginger, peeled and roughly chopped ¼ cup tamarind pulp 2 tbsp jaggery 3-4 dry red chillies 1 tbsp sesame oil (or any cooking oil) ½ tsp mustard seeds A few curry leaves Salt to taste
Heat 1 tbsp of oil in a pan, add chopped ginger and dry red chillies, and sauté for 4-5 minutes until golden and aromatic, then let cool.
In a blender, combine the sautéed ginger and chillies with tamarind pulp, jaggery, and salt, grinding into a smooth paste with a little water if needed.
Heat 1 tsp oil in a small pan, add mustard seeds, and let them splutter before adding curry leaves to sauté briefly.
Pour the tempering over the chutney, mix well, and serve alongside dosa, idli, or hot rice.