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Ginger chutney | Allam chutney | How to make ginger chutney

By swasthi , on March 12, 2020, 40 Comments, Jump to Recipe

Ginger chutney or Allam chutney for Idli, dosa, vada, pesarattu & snacks. Allam chutney is a popular condiment from Andhra cuisine usually eaten with breakfasts. Allam translates to ginger in telugu & chutney is a condiment. This recipe will give you a very delicious & flavorful ginger chutney that tastes slightly sweet, tangy, spicy & hot. It is made with fresh ginger and other pantry staples.

ginger chutney

Pesarattu and Allam pachadi are a popular breakfast combo made in most telugu speaking homes.

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Allam pachadi is a traditional ginger pickle made with ginger, tamarind, jaggery & red chili powder.

Making allam pachadi is a slightly tedious work so this instant ginger chutney or allam chutney is favored by many.

This ginger chutney is good to consume during the monsoon and winters as it keeps the body warm.

Tips to make ginger chutney

  • Ginger is naturally pungent & cannot be consumed in large quantity. So to neutralize the pungent taste, onions are used. They are lightly roasted to brings out the sweet aroma.
  • Chana dal & urad dal are used to enhance the aroma and texture of the allam chutney. If you do not have the dals replace with peanuts but the taste will be different.
  • Use as much jaggery & tamarind as you prefer to balance the pungent taste of ginger.
  • Tempering this ginger chutney is optional if you desire, you can do it. But it tastes good as it is.

More Chutney recipes
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Pudina chutney
Tomato chutney
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Peanut chutney
Tamarind chutney

Preparation for ginger chutney

1. Optional – I prefer to rinse tamarind and soak in ¼ cup water. You can also add it directly to the blender jar later. Set this aside.

soaking tamarind in water to make ginger chutney

2. Heat 1 tsp oil and fry chana dal & urad dal until light golden. I did not have 2 tbps chana dal so I substituted with 1 tbsp of peanuts. You can try and check which one suits your taste. Do not add too many peanuts, then it will taste like peanut chutney.

frying dal peanuts to make ginger chutney

3. Add red chilies when the dal is golden. Fry until the chilies turn crisp and the dal turns deep golden. Do not over fry the chilies as the allam chutney may taste bitter.

frying red chilies to make allam chutney

4. Remove them to a plate to cool.

cooling fried ingredients to make allam chutney

5. Pour little more oil and add onions and ginger. I separate the layers of cubed onions as this yields a great aromatic chutney. Also you will need to slice the ginger and not chop small as this results in bitter tasting ginger.

frying onions ginger to make allam chutney
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6. Keep frying & stirring often until the onions turn pinkish to golden. Do not brown the ginger. Turn off the stove and cool these.

adding cumin to make allam chutney

How to make ginger chutney

7. Add them to a blender jar.

adding cooled ingredients to make ginger chutney

8. Add in salt and jaggery. I used 1 tbsp powdered jaggery.

adding jaggery to make ginger chutney
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9. Add tamarind. I mash the tamarind and pass it through a filter.

pouring tamarind water to make ginger chutney

10. Blend ginger chutney to slightly coarse or smooth texture to suit your taste. Pour more water if needed to bring to consistency. Also adjust salt, jaggery & tamarind by adding more if needed.

blended ginger chutney in a jar

11. I never season ginger chutney as this doesn’t need. But if you prefer you can do the seasoning by heating 1 tsp oil. Splutter some mustard, then fry urad dal, curry leaves & red chili until crisp. Then sprinkle some hing and pour this to the allam chutney.

tempering ingredients for ginger chutney

Serve ginger chutney with any breakfasts or snacks.

ginger chutney allam chutney

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Allam chutney or ginger chutney recipe

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allam chutney ginger chutney

Ginger chutney

Ginger chutney is a delicious Indian condiment that tastes spicy, tangy & sweet. It is known as allam chutney and is eaten with breakfasts & snacks.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings3 to 4
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients to make ginger chutney

  • 2 tbsp chana dal or bengal gram (or substitute with peanuts)
  • 1 tbsp urad dal or skinned black gram (optional)
  • 1 ½ inch ginger or allam (sliced) (1 ½ by 1 ½ inch)
  • 1/3 tsp Salt or as needed
  • 2 to 4 red chilies (adjust to suit your taste)
  • 1 tbsp Tamarind or tamarind paste or lemon juice(adjust to suit your taste)
  • 1 tbsp jaggery
  • ½ tsp cumin or jeera
  • 1 large onion cubed & layers separated
  • 1 tbsp Oil or as needed

Tempering ingredients (optional)

  • 1 tsp oil or as needed
  • 1 pinch mustard
  • 1 sprig curry leaves
  • 1 red chilli
  • 1 pinch hing
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Instructions

Preparation for allam chutney

  • Wash ginger well, peel the skin and cut them to thick slices.
  • Heat oil in a pan. Fry chana dal & urad dal until light golden. Add red chilies and saute until they turn crisp. Dal should become deep golden. Transfer these to a plate.
  • Add onions and ginger. Saute until they turn pink or light golden. Do not brown the ginger. Add cumin and turn off the stove. You can also skip frying ginger to retain the medicinal benefits.
  • Cool all the roasted ingredients. Soak tamarind in water for a while. You can also use tamarind directly if you prefer. Set this aside.

How to make ginger chutney

  • Add all the cooled ingredients to a blender jar along with jaggery, little tamarind, salt and little water. Blend all these till smooth or coarse chutney to suit your taste.
  • Add more water if needed to bring to consistency. Adjust salt, jaggery & tamarind as needed. Allam chutney should taste spicy, hot, sweet & tangy.

Tempering (optional)

  • Heat a tbsp oil in a small pan. Add mustard, urad dal & red chilli. When the mustard splutters, add curry leaves. When they turn crisp, sprinkle hing. Turn off the stove and pour this over the allam chutney.
  • Serve ginger chutney with pesarttu, dosa or idli.
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Notes

Over frying ginger may make the chutney bitter.
Avoid chopping ginger too small as it may make the chutney bitter.
Using even little more ginger than mentioned in the recipe may result in bitter or pungent ginger chutney.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Ginger chutney
Amount Per Serving
Calories 156 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 272mg12%
Potassium 411mg12%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 8g9%
Protein 5g10%
Vitamin A 595IU12%
Vitamin C 103.6mg126%
Calcium 26mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Pankaj says

    September 17, 2020

    5 stars
    I tried it, that was delicious. Can we add coconut?

    Reply
    • swasthi says

      September 19, 2020

      Hi,
      Thank you. Yes 1/4 cup should be fine.

      Reply
  3. Rahul Gannerlla says

    April 11, 2020

    Hi Swasthi
    I bow down for your skills in cooking and efforts in keeping up with this website. You are truly a savior for authentic Indian cuisine.

    Can we prepare this recipe with out onion?

    Reply
    • swasthi says

      April 11, 2020

      Hello Rahul,
      Thank you so much! Onions are used here to balance the pungent taste from ginger. It works without onion but the taste will not be the same.

      Reply
  4. Anand.k says

    April 3, 2020

    4 stars
    Swasthi srikanth writings are valuable for home makers.kee it up.make PDF file, send it by whatsapp,this will help easily available info.
    Thanks for cooking class.

    Reply
    • swasthi says

      April 3, 2020

      You are welcome

      Reply
  5. Vini Mehta says

    January 17, 2020

    Hi
    Looking forward to trying this recipe today. In the ingredients section of the recipe card, jaggery powder is missing. Kindly update.

    Reply
    • swasthi says

      January 17, 2020

      Hi Vini,
      Thanks for the mention. I will update. You can use 1 tbsp.

      Reply
  6. Neel says

    December 22, 2019

    5 stars
    Tried this unique recipe. Turned out really tasty. Thanks for posting Andhra recipes.

    Reply
    • swasthi says

      December 23, 2019

      Welcome Neel

      Reply
  7. Ahuti says

    July 19, 2019

    5 stars
    Hi Swasthi
    I tried your tomato chutney and egg less chocolate cake.
    Both came out extremely well.
    Thank you for sharing so many recipes.

    Reply
    • swasthi says

      July 20, 2019

      You are welcome Ahuti,
      Glad the recipes came out well. Thank you so much for trying.

      Reply
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  9. B B Murty says

    June 1, 2019

    Ms. Swasthi,

    I have not yet tried the recipe. So, no comments, per-se, on the recipe now.

    My appreciation to you for

    1. Very good, step-by-step, explanation
    2. Simple and effective English
    3. Beautiful pictures

    Since you mentioned that you are food photographer, i believe these pictures are taken by you. Compliments.

    Best wishes

    Reply
    • swasthi says

      June 1, 2019

      Hi Sir,
      Yes all the work on the blog including pictures is my own. Thank you so much for the wishes. You must try this recipe as it turns out fantastic.

      Reply
  10. Gowri says

    May 8, 2019

    I made this chutney as side dish for pesarattu.Came out very well.Thanks a lot.

    Reply
    • swasthi says

      May 8, 2019

      Welcome Gowri
      Glad your ginger chutney came out well.

      Reply
  11. Ashwini says

    March 30, 2019

    5 stars
    Very tasty chutney. Quite flavourful. Made it today on the occasion of World Idli day to accompany the idlis.Lip smacking good👌🏼

    Reply
    • swasthi says

      April 2, 2019

      Hi Ashwini
      Thanks for reminding me of the Idli day.
      🙂
      I had totally forgotten.

      Reply
  12. Mamatha says

    March 19, 2019

    5 stars
    Thank you so much Swasthi… excellent pics…I made it and loved tthe mix of all flavors… very addictive… and you presented the recipe to make it feel simple and fun to make… thank you!!

    Reply
  13. Hemavathi Hema says

    March 25, 2018

    Swasthi your giving amazing tasty foods thanks for giving good tasty introduction

    Reply
    • Hemavathi Hema says

      March 25, 2018

      I made biryani and also chutney both are giving good taste I am really happy for you

      Reply
    • swasthi says

      March 26, 2018

      Thanks Hemavathi
      I am happy to know they tasted good.
      🙂

      Reply
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  15. Lakshmi says

    February 22, 2018

    Tried this for the first time . Tasted so good . For variation added a piece of jaggery too . Thanks for sharing .

    Reply
    • swasthi says

      February 23, 2018

      Welcome Lakshmi
      Yes many add very little jaggery to remove the pungent flavor of ginger. Thanks a lot

      Reply
  16. Sudheera Badvel says

    August 5, 2016

    5 stars
    Hi Swasthi
    I made this chutney today as side dish for pesarattu. Came out very well. Thanks for sharing

    Reply
    • swasthi says

      August 8, 2016

      Hi Sudheera
      You are welcome. So glad to know it came out well. Thanks for trying

      Reply
  17. Sangeeta Kapoor says

    April 26, 2016

    5 stars
    Followed ur recipe
    Turned out to b great tasty
    Reminded me of my childhood in Hyd

    Reply
    • swasthi says

      April 27, 2016

      Thanks Sangeeta
      Happy to know you liked it

      Reply
  18. Ana says

    April 26, 2016

    5 stars
    Allan chutney I made,following the above recipe,turned out to great tasty chutney
    Reminded me of my childhood days in Hyd

    Reply
    • swasthi says

      April 27, 2016

      Thanks for the feedback sangeeta

      Reply
  19. Rekha Pravin says

    March 16, 2016

    I am a biginner and ur site is very useful to me especially kids recipe. I tried some recipes for my daughter and she enjoyed. Thank you so much for all the recipes mam

    Reply
    • swasthi says

      March 19, 2016

      Welcome Rekha,
      Glad to know the recipes r useful. Thanks for the feedback

      Reply
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  21. Ramayadav says

    December 19, 2015

    I want to learn how to and pls let me know few tips for quick and easy cooking

    Reply
  22. Rakesh says

    November 20, 2015

    Thanks for sharing this friend it too good and one doubt do we need to fry ginger also ? I’m beginner so I don’t know it properly

    Reply
    • swasthi says

      November 20, 2015

      Hi Rakesh, yes we need to lightly roast ginger to bring our the aroma.

      Reply
  23. Madhavi says

    September 10, 2015

    Hi swasthi! Tried this for idlis and came out well. And felt so easy. Shared this recipe with my cousin in korea. She also said it was so easy and tasty too. Thanks again 🙂

    Reply
    • swasthi says

      September 11, 2015

      Welcome Madhavi,
      This is one of our family favorites too. I am so glad you all too liked it. Thanks for the feedback

      Reply
  24. santhi says

    August 7, 2015

    super ga vundi mee site ….no words to say…. i am a begineer , i learned a lot from your site….thank you so much

    Reply
    • swasthi says

      August 7, 2015

      Welcome Santhi garu.
      I am happy to know you could learn from my blog.
      Thank you

      Reply
  25. themadscientistskitchen says

    June 20, 2014

    Delicious chutney.

    Reply

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