Andhra Allam (Ginger) Chutney or Pickle

  • Yield : 1 Cup
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Andhra Allam (Ginger) Chutney or Pickle


  • Ginger – 100 Grams
  • Tamarind – 100 Grams
  • Jaggery – 100 Grams
  • Oil – 1 Cup (200ml)
  • Coriander seeds – 2 T Spoons
  • Fenugreek Seeds – 1 T Spoon
  • Cumin – 1 T Spoon
  • Salt – Tasty
  • Red Chillies – 5 Nos
  • Red Chilli Powder – 1 T Spoon
  • Curry Leaves – 2 Bunches
  • Seasoning – 1 T Spoon
  • Garlic Flakes – 5 Nos


Step 1

Scrap the Ginger & Peel well chop in to fine pieces and clean with a fresh cotton cloth and take in a bowl. Grate the Jaggery in to small pieces. Turn on the stove and add water and boil for 2 minutes after 2minutes add the tamarind and soak for minimum 10 minutes then take out and squeeze juice in to small bowl

Step 2

Again turn on the stove and add the non-stick kadai, add oil and heat, after heating the oil add the ginger pieces and fry for 4minutes on low flame then take out in to a bowl and keep aside. In the same kadai add cumin, coriander seeds, fenugreek seeds, garlic pods, red chillies, then take out this fry mixture in to a bowl and keep aside.

Step 3

Take a mixer jar add the spicy mix (coariander, fengreek & cumin) and grind like a smooth powder, then add the ginger to the grinded mixture, jaggery, tamarind juice, salt and little oil then grind like a smooth paste.

Step 4

Again turn on the stove place the kadai add oil and heat add seasoning and wait for crackle, add garlic pods, curry leaves fry for 2 minutes. Then add this seasoning to the ginger pickle

Step 5

That is it your tasty hotel style Ginger Pickle is ready to serve with any breakfast like Dosa, Idly, Bonda etc…


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Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    5 g

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