Allam Pachadi is a traditional Andhra ginger pickle that balances heat, tang and sweetness. Fresh ginger is ground with red chilies, tamarind and jaggery, then tempered with mustard and curry leaves. The result is a flavourful paste that’s eaten with rice, dosa or even as a sandwich spread.
Ginger is known for its digestive properties, making this pickle both tasty and beneficial. It’s a staple in many Andhra homes, especially during winter.
⏲️ Prep: 20 mins
🍳 Cook: 15 mins
🍽️ Makes: 400g
🔥 Spice level: Medium-hot
📅 Shelf life: 2-3 months (refrigerated)
🧂 Ingredients
- 250 g fresh ginger, peeled and roughly chopped
- 10-12 dried red chilies (Guntur or Byadgi)
- 2 tbsp tamarind pulp
- 3 tbsp jaggery, grated
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- ½ tsp turmeric powder
- 1 tsp asafoetida (hing)
- Salt to taste
- 3 tbsp sesame oil (gingelly oil)
- Few curry leaves
📌 Use tender, fresh ginger for best flavour. Peel and chop into small pieces for easy grinding.
📝 Method
Step 1 Dry roast red chilies and fenugreek seeds separately until aromatic. Cool.
Step 2 Grind the roasted chilies, fenugreek, ginger, tamarind, jaggery and salt into a coarse paste. Use minimal water only if needed.
Step 3 Heat oil in a pan. Add mustard seeds; let them splutter. Add curry leaves and asafoetida.
Step 4 Lower the heat, add the ground ginger paste and turmeric. Cook on low flame for 8-10 minutes, stirring continuously, until oil separates and the raw smell goes away.
Step 5 Turn off heat and let it cool completely. Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm oil if needed.
Step 6 Mature for at least 1-2 days before serving. Refrigerate after opening.
🌶️ Regional variations
Allam Pachadi is made across Andhra with slight twists:
- Coastal Andhra: Uses more tamarind and jaggery for a sweet‑sour balance.
- Rayalaseema: Extra spicy with additional red chilies and less jaggery.
- Telangana: Sometimes includes roasted peanuts for crunch.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a comforting combination.
- Serve as a side with dosa, idli or pesarattu.
- Spread on toast or use in sandwiches for a spicy kick.
- Add a spoonful to curries or dal to enhance flavour.
- Pair with curd rice for a cooling contrast.
🧺 Storage and shelf life
Properly prepared ginger pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods.
❓ Frequently asked questions
Q: Can I use young ginger? A: Yes, young ginger is tender and less fibrous - ideal for pickling.
Q: Why did my pickle become bitter? A: Over-roasting the chilies or fenugreek can cause bitterness. Roast on low heat until just fragrant.
Q: Can I reduce oil? A: Oil acts as a preservative. You can reduce slightly, but shelf life will decrease. Refrigerate if using less oil.
Q: Is this pickle vegan? A: Yes, all ingredients are plant-based.
Roast spices; grind with ginger, tamarind, jaggery; temper; cook until oil separates; store.
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