Ginger pickle / Allam pachadi

Pickle is important part of an Indian full-course meal/thali. There are many traditional recipes that aren’t documented anywhere. They are just passed on from one generation to another. I’m fascinated by such recipes and keen on preserving such traditional recipes. This recipe for pickle is one such recipe that I learnt from my elders. Kids love it with little more jaggery and less spice.

It’s a good side dish for dosa, idli, paratha, rice, bread etc.

Ginger pickle / allam pachadi

Ginger pickle / allam pachadi


  1. Chopped ginger  –  half cup ( washed and peeled)
  2. Dry red chilli. –  six
  3. Tamarind  –  one-fourth cup
  4. Jaggery –  half cup
  5. Salt  –  to taste
  6. Sesame oil / nuvvula  –  five tblsp
  7. Jeera / cumin seeds  –  half tsp
  8. Mustard seeds. –  half tsp
  9. Urad dal / menapappu  –  half tsp


Soak tamarind and dry red chills in water (approximately half cup of water) for one hour.

After one hour, drain the water. In a mixer jar, add tamarind, red chills, salt, jaggery and chopped ginger and make a fine paste.

Heat sesame oil in a pan, add cumin, mustard seeds and urad dal. Fry them until mustard seeds splutter. Then add ginger paste and cook on a medium flame until you see oil leaving the edges and a change in color. Keep stirring. ( It takes approximately 5 to 10 mins ).

Remove from stove and cool it. Store in a clean and dry glass jar.


One cup


15 to 20 mins


Store in glass and keep in refrigerator. Usable for three months.


5 thoughts on “Ginger pickle / Allam pachadi

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