Allam Pachadi (Andhra Ginger Chutney)

Andhra's ginger chutney balances fresh ginger with tamarind and jaggery and a punch of dried chilli. One spoon wakes up any breakfast – and it keeps well in the fridge.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 6
• Prep 10 min
• Cook 10 min
• Vegan · gluten-free · Spicy
• Famous in Andhra Pradesh

Ingredients

• 80 g fresh ginger, peeled and chopped
• 2 tbsp oil
• 1 tbsp chana dal
• 1 tbsp urad dal
• 1 tsp cumin seeds
• 6 dried red chillies
• 1 tbsp tamarind paste
• 3 tbsp grated jaggery
• 1 tsp salt
• For tempering: 1 tsp oil, ½ tsp mustard seeds, 8 curry leaves

Method

1. Heat the oil and fry chana dal, urad dal, cumin and chillies until golden. Remove.
2. Fry the ginger in the same pan for 3–4 minutes until it smells sweet.
3. Cool, then grind everything with tamarind, jaggery, salt and a little water to a thick paste.
4. Fry mustard seeds and curry leaves in the oil and pour over the chutney.

Tip: Keeps for a week in a clean, closed jar in the fridge.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.