Ginger Chutney

Ginger Chutney | Allam Pachadi Recipe

Nutritional Value: 80 Calories / Serving Fat 37 cal Carbs 34 cal Protein 9 cal
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5
Calories 37 kcal
Author Kalyon Subbarao



  • ¼ cup ginger peeled & finely chopped
  • 1 Tbsp oil
  • 1 Tbsp Chana dal
  • 1 Tbsp Split black lentils
  • ¼ tsp mustard seeds
  • ¼ tsp Methi
  • 5 nos Red chilli dried Badigye
  • 1 Sprig curry leaves
  • 2 tsp jaggery
  • salt to taste

For tempering:

  • 1 tsp oil
  • ½ tsp mustard seeds
  • few curry leaves



  1. Take a thick bottomed pan heat oil. And add chana dal, urad dal, mustard and methi seeds.
  2. Fry for a minute, now add 4-7 red chilli, curry leaves and peeled ginger.
  3. Now transfer the mixture to the blender, with jaggery, salt.
  4. Blend the mixture into a smooth paste, add more water if required

For tempering, heat oil in a tempering pan.

  1. Once the oil is hot, add in mustard and curry leaves, let it splutter.
  2. Pour the tempering over the ginger chutney and gently mix it before you serve it.
  3. Serve ginger chutney along with idli or dosa, have served with Diba roti (dosa made of urad dal and idli rava)

Recipe Notes


Fry till the raw smell of ginger is gone.

And also fry all the items properly as if they are raw they will not taste nice and also it will spoil the shelf life of ginger chutney.