Ginger Pickle (Allam Pachadi)

Craving a zingy sidekick for your idli, dosa, or rice?

This Andhra‑style Allam Pachadi (Ginger Pickle) delivers just the right spicy‑tangy kick—bright ginger meets roasted spices and jaggery sweetness for a perfect condiment.

Ginger pickle, also known as Allam Pachadi in Telugu, has been a traditional favorite in Andhra Pradesh for generations. The word Allam means ginger, and Pachadi means chutney or pickle.

It’s especially loved as a spicy and tangy side dish for classic South Indian breakfasts like idli and dosa. This pickle is made using fresh ginger, dried red chillies, and tamarind—ingredients that have been used in South Indian kitchens for centuries for their bold flavors and health benefits.

Over time, families have passed down their own variations, but the essence remains the same: it’s a simple, homemade pickle that adds a burst of flavor to every meal.

Why You’ll Fall in Love with Allam Pachadi

Invigorating Heat & Spice: Fresh ginger’s warmth balanced by Guntur and Byadagi chilies.
Roasted Depth: Coriander, cumin, fenugreek, and mustard seeds get toasty notes from dry‑roasting.
Sweet‑Sour Finish: Tamarind tang and jaggery mellow heat into complex layers.
Year‑Round Condiment: This pickle keeps for weeks in the fridge—always ready to elevate meals.

Ingredient Breakdown

Ginger: The star—piquant, digestive, and anti‑inflammatory.
Coriander & Cumin Seeds: Earthy warmth and citrusy undertones.
Chana Dal & Fenugreek Seeds: Nutty crunch and gentle bitterness.
Mustard Seeds: Sharp pop in the tempering.
Guntur & Byadagi Chilies: Fiery and fruity color.
Tamarind & Jaggery: Tangy acidity and mellow sweetness.
Sesame Oil: Rich carrier oil that deepens flavor.
Hing & Curry Leaves: South‑Indian aroma and umami hit.

Crafting Your Perfect Ginger Pickle

Roast Your Spices: In a dry pan, toast coriander, chana dal, cumin, fenugreek, mustard seeds, and tamarind bits until golden and aromatic. Add Guntur and Byadagi chilies—toast until crisp.
Sauté the Ginger: In the same pan, warm a little sesame oil and sauté chopped ginger until the raw edge fades—about 5 minutes. Let cool.
Grind to a Paste: First pulse roasted spices and chilies into a coarse powder; then add ginger, salt, and a splash of water to form a smooth, thick paste.
Final Tempering: Heat sesame oil, splutter mustard and cumin seeds, add red chilies, hing, and curry leaves. Pour the sizzling temper over your ginger paste.
Balance with Jaggery: Stir in jaggery while warm; let it melt and blend for a few seconds.

💡 Pro Tip: Use sesame oil for authenticity and depth—its nutty flavor is classic in Andhra pickles.

https://www.youtube.com/watch?v=I9Kgpn1h0Hg

What Goes Along

Steaming Idlis & Crispy Dosas: Smear a dollop of Allam Pachadi before tearing off bites.
Plain Rice & Ghee: A spoonful of pickle transforms simple rice into a flavor fiesta.

How to Serve

Scoop the ginger pickle into a small bowl, drizzle any leftover oil over the top, and serve next to your favorite South‑Indian staples. Encourage guests to mix into rice or spread on their dosas—every bite becomes an adventure.

Packing & Storage

Fridge Life: Keeps in an airtight container for up to 3 weeks.
Travel Friendly: Pack a small jar in your lunchbox for an instant meal boost.

Bulk Prep & Gathering Tips

For larger batches, roast spices in two pans side‑by‑side and blend in multiple grinder jars to maintain texture. Keep a big jar on the table at your next brunch—your friends will thank you for the fiery, tangy treat.

Elevate your breakfast and lunch routine with this Spicy & Tangy Allam Pachadi. Ready to spice up your next meal? Give it a whirl and let me know your favorite pairing below!

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Blending, Sauteing

Cuisine: Andhra Cusine, Indian, South Indian

Courses: Side Dish

Difficulty: Beginner

Servings: 10

Calories: 80

Best Season: Suitable throughout the year

Dietary: Gluten Free, Iron-Rich, Nut-Free, Vegan, Vegetarian

Description

A bold and flavorful Andhra-style ginger pickle (Allam Pachadi) made with fresh ginger, red chillies, and tamarind. It’s spicy, tangy, and the perfect side for idli, dosa, or rice. This easy, homemade pickle comes together in under 30 minutes and adds a delicious kick to your South Indian meals.

Ingredients

2 tbsp sesame oil
150 g ginger (peeled, chopped)
2 tbsp coriander seeds
2 tsp chana dal
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
small pieces tamarind (set aside)
6 guntur chilli
6 byadagi chilli
salt (to taste)
water (as needed)
1 tbsp jaggery

For Tempering

4 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 red chilli
a pinch hing / asafoetida
few curry leaves

Instructions

Prep Work

1
Peel ginger
Use a spoon to scrape off the skin, then chop ginger into small pieces.
2
Chop gingerFinely chop the peeled ginger until pieces are uniform.
3
Break tamarindTear tamarind into small, manageable pieces.
4
Measure spices & dalsPortion out coriander seeds, chana dal, cumin, fenugreek, and mustard seeds.
5
Set aside chilliesCount and lay out guntur and byadagi chillies on a plate.
6
Ready jaggeryKeep jaggery nearby, either in a spoon or small bowl.

Method

7
Roast whole spices
Heat a pan with a little oil and add coriander seeds, chana dal, cumin seeds, fenugreek seeds, mustard seeds, and tamarind pieces. Roast until aromatic.
8
Roast chilliesIn the same pan, add guntur and byadagi chillies. Roast until they turn crisp, then transfer everything to a plate to cool.
9
Sauté gingerHeat oil in the pan again. Add chopped ginger and sauté on medium until the raw smell goes away. Turn off heat and let it cool.
10
Grind spices & chilliesIn a mixer, grind the cooled spices and chillies into a coarse powder.
11
Make ginger pasteAdd sautéed ginger to the mixer. Grind without water into a thick paste, adding only a splash if needed. Season with salt.
12
Temper spicesHeat oil in a pan. Add mustard seeds, cumin seeds, red chillies, asafoetida, and curry leaves. Let them splutter and release aroma.
13
combine & simmerPour the ginger paste over the tempering. Mix well, add jaggery, and simmer briefly until it blends.