Allam Pachadi (Ginger Chutney) | Easy Andhra Recipe
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (9)

Allam Pachadi (Ginger Chutney) | Easy Andhra Recipe

NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 3%
CARBS 14G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 8G54% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Allam Pachadi is a spicy and tangy ginger chutney from Andhra Pradesh made with sautéed ginger, tamarind, jaggery, and spices. It has a bold, zesty flavor and pairs well with South Indian dishes like idli and dosa.

condimentindiandairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 1 tablespoon tamarind (or 1 small lemon sized tamarind)
  • ¼ cup hot water
  • 1 tablespoon oil (– sunflower or peanut or any neutral tasting oil)
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal ((husked and black gram))
  • 2 dry kashmiri chillies
  • 10 curry leaves (- small to medium sized)
  • 1 to 2 pinches asafoetida ((hing))
  • ½ cup (60 grams) or (6 to 7 pieces of 2 inches ginger) ginger (- peeled and chopped)
  • 2 pinches turmeric powder
  • 1.5 tablespoons jaggery (or add as required )
  • 4 to 5 tablespoons water (- for grinding or add as required)
  • 2 teaspoons oil (– sunflower or peanut or any neutral tasting oil)
  • ½ teaspoon urad dal ((husked and split black gram))
  • 5 to 6 curry leaves (- small to medium sized )
PREP
10M
SODIUM
9MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.