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Home >> Recipes >> Chutney recipes

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
Apple chutney
Pudina chutney
Tomato chutney
Coconut chutney
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 (US 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.
Read more..

Recipe Rating




Recipe Rating




40 Comments
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Pankaj
September 17, 2020 9:33 pm

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

Reply
swasthi
Reply to  Pankaj
September 19, 2020 8:39 am

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

Reply
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Rahul Gannerlla
April 11, 2020 4:14 am

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
Reply to  Rahul Gannerlla
April 11, 2020 5:06 am

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
Anand.k
April 3, 2020 3:03 am

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
Reply to  Anand.k
April 3, 2020 7:25 am

You are welcome

Reply
Vini Mehta
January 17, 2020 5:31 am

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

Reply
swasthi
Reply to  Vini Mehta
January 17, 2020 8:44 am

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

Reply
Neel
December 22, 2019 4:02 pm

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

Reply
swasthi
Reply to  Neel
December 23, 2019 5:05 pm

Welcome Neel

Reply
Ahuti
July 19, 2019 4:15 pm

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
Reply to  Ahuti
July 20, 2019 4:18 pm

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

Reply
B B Murty
June 1, 2019 7:33 am

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
Reply to  B B Murty
June 1, 2019 2:17 pm

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
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Gowri
May 8, 2019 1:35 am

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

Reply
swasthi
Reply to  Gowri
May 8, 2019 3:00 am

Welcome Gowri
Glad your ginger chutney came out well.

Reply
Ashwini
March 30, 2019 8:16 am

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
Reply to  Ashwini
April 2, 2019 9:57 am

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

Reply
Mamatha
March 19, 2019 2:44 pm

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
Hemavathi Hema
March 25, 2018 10:57 am

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

Reply
Hemavathi Hema
Reply to  Hemavathi Hema
March 25, 2018 11:00 am

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

Reply
swasthi
Reply to  Hemavathi Hema
March 26, 2018 3:44 am

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

Reply
Lakshmi
February 22, 2018 4:45 am

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

Reply
swasthi
Reply to  Lakshmi
February 23, 2018 12:57 am

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

Reply
Sudheera Badvel
August 5, 2016 7:58 pm

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

Reply
swasthi
Reply to  Sudheera Badvel
August 8, 2016 2:21 pm

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

Reply
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Sangeeta Kapoor
April 26, 2016 4:45 am

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

Reply
swasthi
Reply to  Sangeeta Kapoor
April 27, 2016 1:17 pm

Thanks Sangeeta
Happy to know you liked it

Reply
Ana
April 26, 2016 4:42 am

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
Reply to  Ana
April 27, 2016 1:17 pm

Thanks for the feedback sangeeta

Reply
Rekha Pravin
March 16, 2016 6:21 pm

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
Reply to  Rekha Pravin
March 19, 2016 3:37 pm

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

Reply
Ramayadav
December 19, 2015 1:17 pm

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

Reply
Rakesh
November 20, 2015 3:52 pm

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
Reply to  Rakesh
November 20, 2015 11:04 pm

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

Reply
Madhavi
September 10, 2015 11:45 am

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
Reply to  Madhavi
September 11, 2015 2:17 am

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

Reply
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santhi
August 7, 2015 10:54 am

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
Reply to  santhi
August 7, 2015 2:54 pm

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

Reply
themadscientistskitchen
June 20, 2014 3:12 am

Delicious chutney.

Reply

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