Allam Pachadi (అల్లం పచ్చడి) is a ginger chutney/pickle from Andhra. It is served with dosa, idli, pesarattu, etc. I just posted a recipe for pesarattu, which is very good with this pickle. You can also just eat it with rice. It is very spicy, sour, salty, sweet, and flavorful, like many other Indian pickles. You can adjust the amount of tamarind, jaggery, etc. to taste. The pickle lasts for a very long time in the fridge as long as it is not contaminated.
This recipe is also adapted from Swasthi’s Recipes. Check out the website for a great recipe of Instant Allam Pachadi (Ginger Chutney) if you are pressed for time before making your dosa/pesarattu.
250 grams ginger
heaping 1/4 tsp turmeric powder
100g “seedless” tamarind (it comes in blocks, and is not actually seedless. often it is called “wet seedless tamarind” which is a mistranslation of the Thai word for it.)
50 to 75g jaggery (unrefined cane sugar) or palm sugar or raw sugar or white sugar
6 tbsp red chili powder (Use Kashmiri red chili powder unless you want your mouth to catch on fire!! You can also use paprika for non-spicy. You can also decrease to 4 tbsp)
salt as needed (Traditionally, a lot of salt is used in pickles. like a tbsp. But I make a lower sodium version. It’s your choice. But it lasts longer with more salt.)
1 tbsp fenugreek seeds
90 ml oil (6 tbsp) + 1 tbsp oil for ginger (do NOT reduce the amount! Indian pickles must contain a lot of oil)
1 heaping tsp black mustard seeds
2 sprigs curry leaves (don’t add the stem)
2 dry red chilies, cut in half (remove seeds for less spicy, skip for even less spicy)
a few garlic cloves, crushed with side of knife (or sliced/minced)
1/8 tsp hing (asafoetida)
1 heaping tsp split peeled chana dal (optional)
1 heaping tsp split peeled urad dal (optional)
1. Wash ginger and peel off skin if desired. I don’t remove the skin because it is edible and adds more flavor, hehe.
2. Put tamarind in a bowl. Cover with hot water. Don’t use too much because we don’t want too much liquid in the pickle. Let soak for about half an hour.
3. Dry roast fenugreek seeds until fragrant and a little darker. Then remove and cool. Grind to a fine powder.
4. Chop ginger into bite size pieces.
5. Heat a pan, add 1 tbsp oil. Fry ginger for 3-4 minutes until fragrant and a little golden. Then remove and cool.
6. Grind ginger into a smooth paste without adding water. It doesn’t need to be extremely smooth like a smoothie, but maybe like jam. Don’t leave it too coarse though. (Leave the ginger in the blender since we’ll use it later)
7. Take the tamarind in the bowl and mash it very very well to distribute through the water into a paste. Then put in a mesh strainer and press down to strain well. Discard the seeds and solid part.
8. Add tamarind, red chili powder, turmeric, and salt to ginger. Blend until combined well.
9. Now add the jaggery or other sugar and blend well. This will thicken the mixture.
10. Now taste to see if it is sour, sweet, and spicy enough. You can adjust the taste. It should be quite sour and spicy and sweet.
11. Now heat the rest of the oil (90 ml = 6 tbsp) in a pan.
12. Add mustard seeds, then the two dals if using. Fry a little. Then add garlic (if not using dals, just add right after mustard). Fry a little more. The dals should be golden. Then add hing, chilies, and curry leaves. Fry until the leaves are crisp. Just 10-15 seconds should be good.
13. Now pour in the blended mixture. Be careful because it may splatter everywhere. Stir well and heat up. Then turn off the stove and cool down.
14. Transfer to a glass jar. Make sure you use clean utensils and jar. You can sterilize the jar if you wish.
15. Cover with airtight lid. You can store in fridge for about a year if handled correctly!
Serve the pickle in small amounts with idli, dosa, pesarattu, rice, etc. Enjoy!