Tag Archives: Ginger

Mango Ginger Chutney

23 Mar

Mamidi Allam Pachadi.

Mango ginger can be made into chutney just like regular ginger. Ginger is fried in tempered oil along with green chiles. Then it is ground into smooth paste with tamarind pulp. Mango ginger chutney stays for couple of days when refrigerated. Serve mango ginger / mavidi allam chutney with idly, dosa, vada etc…
Makes: around quarter cup of Mango Ginger Chutney.


Mango Ginger / Mavidi Allam 4 inch Piece
Green Chiles 1
Tamarind 2 inch sized ball
Turmeric Powder a big Pinch
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Ghee or Oil 1 tsp

Method of preparation:

Peel, wash and mince the mango ginger.
Remove stems, wash and slice the green chile.
Soak tamarind in few tablespoons of warm water and extract all the juice.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove half of the tempering onto a bowl.
Add ginger and green chiles into the remaining tempering.
Fry till ginger changes color, remove from heat.

Grind the fried ginger and tempering into smooth paste along with tamarind, turmeric and salt.
Remove the ground mango ginger chutney onto a bowl.
Add the reserved tempering to the chutney bowl and mix.
Serve mango ginger chutney with steamed rice or with idly, dosa, vada etc…
Notes: Make sure to fry the ginger well.

Suggestions: If the chutney tastes too hot, add more tamarind and grind into smooth paste or add a small piece of jaggery to cut down the heat.
Variations: You can also add little bit of jaggery while grinding the mango ginger to make the mavidi allam chutney sweet.
Other Names: Mango Ginger Chutney, Mamidi Allam Pachadi, Mavidi Allam Pachadi.

Fresh Ginger Chutney

25 Jan

Allam Pachadi.

This is a fresh version of ginger chutney which is sweet, sour and spicy. Fresh ginger is ground into smooth paste along with tamarind, jaggery and green chiles. Cilantro is added to the chutney for substance and taste. Ginger chutney is normally eaten with idly, dosa, vada etc…
Makes: around half cup of Fresh Ginger Chutney.


Fresh Ginger 2 inch Long
Tamarind 1 inch sized ball
Jaggery 1 1/2 inch block
Green Chiles 1 – 2
Cilantro handful of leaves (optional)
Salt to taste

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Peel, wash and chop ginger.
Soak tamarind in quarter cup of warm water for sometime and extract all the thick juice.
Mash the jaggery a little to ease the grinding process.
Wash and roughly chop cilantro leaves.

Grind together ginger, tamarind extract, jaggery, green chiles, cilantro and salt into smooth paste.
Add minimum amount of water if required and grind again.
Adjust any seasonings if required and remove the ginger chutney onto a bowl.
Serve fresh ginger chutney with idly, dosa, vada etc…
Notes: Make sure to grind all the ingredients.

Suggestions: Add more green chiles for spice, adjust jaggery for sweetness.
Variations: You can also do the tempering with cumin seeds and mustard seeds if you wish.
Other Names: Fresh Ginger Chutney, Kothimera Allam Pachadi, Allam Chutney.

Ginger Yogurt Chutney

9 Dec

Allam Majjiga Pachadi.

Preserved Ginger Pickle is used in the making of this chutney. Few tablespoons of yogurt is mixed with the ginger pickle along with chopped onion and green chiles. This chutney is generally served with idly, dosa etc. as a quick fix.
Makes: around 6 Servings Ginger Yogurt Chutney.


Preserved Ginger Pickle 1 tbsp
Small Onion 1/2
Green Chilli 1
Spring Onion 1
Plain Yogurt 3 tbsps

Method of preparation:

Peel and finely chop onion.
Wash, remove ends and finely chop spring onion.
Wash, remove stem and finely chop green chilli.

In a bowl, mix ginger pickle, chopped onion, spring onion, green chilli and yogurt thoroughly.
Serve ginger yogurt chutney with dosa, rice, idly…
Notes:Stays for a week or so if refrigerated.

Suggestions: Add more yogurt to the chutney if desired.
Variations: You can also add a tsp of lemon juice to the pickle if desired. Mango Pickle Chutney is a good variation of this pickle which uses mango pickle.
Other Names: Allam Majjiga Pachadi, Ginger Yogurt Chutney.

Ginger in Tempered Yogurt

16 Sep

Allam Majjiga Charu.

Thambli or tamboli is a Mangalorean dish based on yogurt and coconut. Ginger is chopped fine and fried in tempered oil. Coconut is ground into smooth paste adding enough water and mixed with whisked plain yogurt. Fried ginger is then added to the yogurt mixture and garnished with chopped cilantro. Tambli is generally served cold over plain steamed rice.
Makes: around 2 Cups of Ginger Tambli.


Ginger 2 – 3 inch long Piece
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 3 – 4 tbsps
Green Chillies 2 – 4
Cilantro few sprigs
Salt to taste


Mustard Seeds 1/2 tsp
Curry Leaves 10
Asafoetida 1/4 tsp
Oil 1 tsp

Method of preparation:

Wash, peel and mince the ginger. Alternatively, grind the ginger into paste.
Remove stems, wash and slice the green chillies.

Grind grated coconut into smooth paste adding few tbsps of water.
In a mixing bowl, whisk yogurt and stir in ground coconut paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add minced ginger.
Fry the ginger for a minute and add sliced green chillies.
Fry for few more seconds, remove from heat and add to above yogurt bowl and mix.
Garnish with cilantro and serve ginger thambli chilled with plain steamed rice.
Notes:Make sure not to cook yogurt at any stage.

Suggestions: Vary the consistency of tambli by adding more whisked yogurt or water.
Variations:Thambli can also be made with mango, gooseberry, curry leaves, Onion (Kande tambli), ginger (Alla Tambli), peppercorns, garlic (Lasonya Tambli), Fenugreek Tambli (Menthe Tambli) etc…
Other Names:Allam Tamboli, Ginger Thambli.

Ginger Mango Pickle

17 Jul

Allam Avakaya.

Among the numerous recipes of mango pickle, ginger mango pickle is one of the most famous. Ginger root spices up the mango pickle and gives this pickle a distinct flavor. Ginger is finely grated and mixed along with chopped raw mango pieces and various spices. This pickle matures in a week or two and stays fresh for an year if taken pickling precautions.
Makes: around 2 Cups of Ginger Mango Pickle


Ginger 6 – 8 inch long piece
Raw Mango 1 large
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/4 tsp
Turmeric Powder 1/2 tsp
Sesame Oil 1 1/2 Cup or as required

Method of preparation:

Wash, pat dry, peel and finely grate ginger.
Clean, wash thoroughly, pat dry and chop raw mango along with its seed into small chunks.
If the mango is sour but not sour enough, reduce the quantity of salt.

In a mixing bowl, mix red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt together with few tbsps of sesame oil.
Add grated ginger and raw mango chunks and mix thoroughly to let the spices stick to the mango pieces.
Then transfer all the mixed pickle ingredients into a clean ceramic or glass jar.
Leave the jar for a day or two and on next day, add sesame oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth or with a tight lid and leave it for 7 – 15 days for the pickle to develop.
Serve ginger mango pickle with idly, dosa or mix it with plain steamed rice.
Notes: Black mustard seeds are ground into fine powder with a pinch of salt to make black mustard seeds powder.

Suggestions: If pickle needs more ginger, add few more tbsps of freshly grated ginger to the pickle and mix well.
Variations: If you have plain mango pickle made, add grated ginger into the pickle and leave it for 3 – 5 days for the pickle to absorb all the juices.
Other Names: Allam Mavidikaya Avakaya.