Allam (Ginger) Chutney

I like ginger in any form not only for its various health benefits, but also for its fragrant, spicy and pungent taste. I use fresh ginger in fries, curries, chutneys, etc and we also make ginger elaichi tea very frequently in our home.

When it comes to ginger chutneys, I have made and enjoyed Tamil style ginger chutney (Inji Thuvaiyal) and also the highly addictive Kerala style ginger chutney/ pickle called “Inji Puli”. In addition, I also love the awesome Telugu style ginger chutney called Allam chutney (“allam” means ginger in Telugu) made with red chilies, tamarind and jaggery. In most Telugu homes, allam chutney is made and specially enjoyed with pesarattu, idli, dosa, upma and various snacks like mirchi bajji, vada, punugulu etc.

I would say eating this chutney would be like watching a good Telugu movie wherein the various flavors like the spiciness (from ginger and red chilies), tanginess (from tamarind) and sweetness (from jaggery) will be literally dancing in your tongue.

Allam chutney is a very easy recipe to make. My wife and I love this chutney, my son is warming up to it. There are quite a few variations to this chutney which I have listed under the Notes section.

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Allam (Ginger) Chutney

A flavorful, spicy, tangy and sweet Andhra style ginger chutney which is a perfect match for pesarattu, idli, dosa, upma, mirchi bajji, vada, punugulu etc.

Course Side Dish

Cuisine Indian

Keyword Allam, Allam Chutney, Chutney, Ginger, Ginger Chutney

Total Time 15 minutes

Servings 4 people

Author Senthil Sadasivam

Ingredients

• 2 in Ginger sliced
• 5 Red chilies
• 2 tbsp Chana dal
• 1 tbsp urad dal
• 1/2 cup Onion
• 1/2 tsp Hing
• 1 tbsp Tamarind
• 1 tbsp Jaggery
• 1 tbsp Sesame oil
• Salt to taste

Tadka (optional)

• 1 tsp Mustard seeds
• 2 Red chilies
• 2 sprigs Curry leaves
• 1 tbsp Sesame oil

Instructions

1. In a pan, heat 1 tbsp sesame oil, and when it turns hot, fry the red chilies and fry for couple mins.

2. Add chana dal and fry for 30 secs, then add urad dal and fry till both the dals become golden brown.

3. Add ginger slices and fry for a min.

4. Add onion and saute till it gets brown.

5. Add tamarind, jaggery, salt and let it cool for few mins.

6. Grind in a food processor to desired chutney consistency by adding enough water.

7. Tadka is optional.

Recipe Notes

• Some variations use only chana dal, some use only urad dal.
• Onion is not used by some.
• If you want variety, you can also add 1/4 cup grated coconut to this chutney.
• For sourness, some use lemon juice instead of tamarind.