Wednesday, June 8, 2011

Ginger & Dry RedChilli Chutney ~ Allam Pachadi

This is one of my favourite chutney learned from my mother;which goes well with Tiffin/Breakfast items like Idly,Dosa,Upma etc.Not only with these variteies ,it also tastes good with the plain white rice mixed with the ghee and Pappula Podumu.So friends,without any delay here goes its preparation and hope you all will enjoy it.

  • Allam/Ginger pieces-1/2 cup (peeled and finely chopped)
  • Dry red chillies-4 to 5 no
  • Salt to taste
  • Oil-1tbsp
  • Jaggery-1tbsp   powdered (Add more for sweetness)
  • Tamarind Juice-2tbsp 
  • Heat the pan with the oil,roast the dry red chillies and keep it aside.
  • Now in the same oil,add the ginger pieces and let them roast and keep it aside.
  • Let it cool.(Ginger & red chillies)
  • Now in a Mixy jar,add these roasted red chilles & ginger pieces.
  • Add salt ,Jaggery,Tamarind Juice and let it grind to a smooth paste.
  • Shift the chutney in to an air-tight container and you store it in the refrigerator for 2 or 3 weeks.
  • Serve this Chutney along with Idly,Dosa or with any other items you like.


  1. Wowwww... sounds delicious and tempting.. thanks for the awesome recipe.. :)


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