Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (2024)

Allam pachadi is a popular Andhra style ginger pickle made with fresh ginger, spices, tamarind & jaggery. It is most commonly eaten during winters or monsoon with rice, idli, dosa, pesarattu and ghee. Ginger pickle is so very popular in Andhra cuisine that needs no introduction. Allam translates to ginger and pachadi is a pickle. Hence called allam pachadi in Telugu.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (1)

Ginger pickle is healthy if consumed in moderation. It works great in keeping the body warm and is best during the monsoon and winters. Allam pachadi goes well with idli, dosa, pesarattu, even tastes good with plain rice and a tsp of ghee.

I have shared another version of ginger chutney here..

To make allam pachadi, the quantity of ingredients to be used depends on the variety we use. Very pungent ginger needs more tamarind, again if the tamarind is very sour and less sweeter, we may need to use less tamarind and more jaggery.

All you need to do is adjust the quantity of ingredients while you blend. This is a recipe which we follow at home, do adjust the quantity of certain ingredients to suit your taste. I suggest reading the tips and notes mentioned.

Always handle pickles with moist free dry hands and spoons, as they might spoil them. Do not use plastic jars to store pickles.They keep good in glass or ceramic jars.

For more pickle recipes check
mango pickle
tomato pickle
garlic pickle
drumstick pickle
cauliflower pickle

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (2)

How to Make Allam Pachadi (Stepwise Photos)

Preparation

1. Fry cubed ginger in little oil till they turn lightly golden , just for about 3 to 4 minutes. Set aside to cool.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (3)

2. Blend it in a blender jar till smooth without adding water.

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3. Squeeze off the tamarind pulp through a filter to remove stones and debris.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (5)

4. Add red chili powder,turmeric, salt and blend all together.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (6)

5. Add jaggery and blend well.

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6. Add powdered fenugreek, menthi pindi and blend again.Taste it and check. Adjust any particular taste you want to increase, sweetness, sour, salt and chili.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (8)

7. Heat oil in the same pan that you used to fry the ginger. Add mustard, garlic , curry leaves and red chili. I also use 1 tsp each of dals and fry till golden. You can switch off when the curry leaves turn crisp.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (9)

8. Add the blended pickle to the hot pan. Stir well for the seasoning to mix well with the allam pachadi.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (10)

Cool allam pachadi completely, store in an airtight jar and handle with moist free hands.

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (11)

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Recipe Card

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (17)

Allam Pachadi (Ginger Pickle)

Allam pachadi is a Andhra style ginger pickle made with fresh ginger, spices, jaggery & tamarind. This allam pachadi can be stored for about 12 months in refrigerator.

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For best results follow the step-by-step photos above the recipe card

Prep Time25 minutes minutes

Cook Time5 minutes minutes

Total Time30 minutes minutes

Servings1 bottle

AuthorSwasthi

Ingredients (US cup = 240ml )

  • 250 grams Ginger good quality fresh (young ginger does not taste good)
  • ¼ tsp turmeric powder
  • 100 grams tamarind
  • 50 to 75 grams jaggery or sugar (adjust as per your taste)
  • 6 tbsp Red chili powder
  • Salt as needed
  • 1 tbsp fenugreek seeds / methi / menthulu

Seasoning

  • 2 sprig curry leaves
  • 1 tsp mustard
  • 90 ml oil (about 1/3 cup)
  • 2 red chilies (broken)
  • garlic Few cloves, (crushed)
  • 1 Pinch hing

Instructions

Preparation

  • Wash ginger under running water to remove mud and dirt. Peel off the skin if desired. Dry it for some time or overnight on an absorbent paper or cloth.

  • Soak tamarind in boiled and cooled water till we need it. Do not use lot of water, it must be just enough to soak the tamarind, so that we get a thick paste.

  • Dry roast 1 tbsp. Fenugreek seeds and powder them to fine powder. Set aside only 1 tbsp. powder to use.

  • Chop ginger to bite sized pieces and fry them on a medium flame till they turn slightly golden in little oil, for 3 to 4 minutes. Cool these completely

How to Make Allam Pachadi

  • Blend it in a mixer to a smooth paste without adding water. Do not let the blender heat up.

  • Squeeze filter the tamarind pulp to remove impurities. We need thick tamarind paste, if it is thin, then boil the filtered tamarind to thicken.

  • All the ingredients need to be cool at this stage. Add the tamarind pulp, red chili powder, turmeric and salt to the ginger mix. Blend well again.

  • Add jaggery and blend again. Do not add the sweetener before you blend all the other ingredients well since this will thicken the mix and the mixer becomes loaded. Check the taste of the pickle now, it has to taste sour, sweet, hot and spicy. Adjust any taste as needed.

  • To finish off add methi powder and mix.

  • Heat the rest of the oil in a pan, add mustard and garlic. Add curry leaves, red chilies and hing. fry till the leaves turn crisp. Off the stove. Add the ginger pickle to the seasoning and mix well in the hot pan.

  • Cool completely and store allam pachadi in a glass bottle.

Notes

Storage:Store in an airtight glass jar. Do not use plastic jars for storing pickles, it alters the taste and is not healthy. Allam pachadi keeps good for about a year if refrigerated and handled properly.
To the seasoning, we also add 1 tsp of urad dal and channa dal and fry till golden. This is optional. These dals soak up in the pickle and taste tangy.These taste good when served with rice.
Oil: Do not reduce the quantity of oil. It helps to increase the shelf life

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Allam Pachadi (Ginger Pickle)

Amount Per Serving

Calories 1500Calories from Fat 882

% Daily Value*

Fat 98g151%

Saturated Fat 8g50%

Sodium 1003mg44%

Potassium 1939mg55%

Carbohydrates 167g56%

Fiber 25g104%

Sugar 120g133%

Protein 13g26%

Vitamin A 15240IU305%

Vitamin C 212.9mg258%

Calcium 281mg28%

Iron 16.6mg92%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (18)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Allam Pachadi (Ginger Pickle) - Swasthi's Recipes (2024)

FAQs

Is ginger pickle good for health? ›

*Eating pickled ginger every day alleviates symptoms of cold, cough, flu, joint pain, and indigestion. *Contains bioactive compounds, such as gingerol, shogaols, and zingiberene which demonstrate anti-inflammatory and antioxidant properties thereby helping to reduce inflammation in the body and boost immunity.

How long does ginger pickle last? ›

Pickled ginger typically maintains its best quality for 1 to 2 months when stored in the refrigerator. This period can extend significantly if the ginger is kept in an airtight container, as exposure to air can diminish its quality. At room temperature, its quality degrades much faster.

How to store ginger pickle? ›

Storage:Store in an airtight glass jar. Do not use plastic jars for storing pickles, it alters the taste and is not healthy. Allam pachadi keeps good for about a year if refrigerated and handled properly.

Is too much pickled ginger bad for you? ›

Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.

Does ginger burn belly fat? ›

It can help stimulate the production of digestive enzymes and improve overall digestion. By reducing bloating and improving digestive function, ginger may contribute to a flatter belly appearance, but it won't specifically target fat in that area.

What do you eat pickled ginger with? ›

It's served with sushi or sashimi and helps enhance the flavors and clear your taste buds. It's also great with Century Eggs, a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I prefer to make my own and share with family and friends.

Can I eat expired pickled ginger? ›

If it has gone bad, it will likely smell rancid. If it still smells good, go ahead and taste a small piece. As long as it still tastes gingery and slightly sweet, your sushi ginger is still good.

Does ginger ever go bad? ›

Other visual cues that indicate it's time to toss the ginger include blemishes or mold on the exterior or cut ends, or a discolored interior (dark yellow, brown, gray cast) when sliced. Texture: Fresh ginger is firm, so if it's soft or mushy to the touch, it's a tell-tale sign that the ginger has gone bad.

Is it OK to eat pickled ginger? ›

Pickled ginger can be a flavourful, low-calorie addition to your diet. Be aware of the salt and sugar used to pickle and preserve it, though, and opt for versions that may be lower in these additives. Or have fresh ginger root to enjoy all of its benefits - without the added salt or sugar.

What is the healthiest pickles to eat? ›

“The pickles that are beneficial for your gut health are the fermented ones, made by brining them in salt rather than vinegar,” says Dr. Oppezzo. “While vinegar pickling is a common method, true fermentation in brine enriches them with beneficial probiotics for your gut.

Does pickled ginger settle your stomach? ›

"Ginger has been found to reduce symptoms of nausea, especially in pregnancy," says Palinski-Wade. Pickled ginger, the kind that usually comes with sushi, may also help. "For symptoms of nausea, foods that are easy on the stomach, usually low-fat foods or ginger ale, can be helpful," says Hanauer.

Does ginger pickle help digestion? ›

It has a long history of traditional use for easing nausea, wind, bloating, and indigestion, and promoting the secretion of digestive juices that help breakdown food. In Ayurvedic medicine, it is used to ignite the “digestive fire” to aid sluggish digestion and support healthy metabolism.

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