Ginger Pachdi Recipe. South Indian Ginger Chutney
Tarla Dalal
• Updated : Jan 14, 2026
Ginger Pachdi, also known as South Indian Ginger Chutney, is a flavorful condiment that perfectly balances spicy, tangy, and slightly sweet notes. Made using fresh ginger, tamarind, jaggery, and aromatic spices, this chutney is commonly served with idli, dosa, or curd rice. The sharpness of ginger is mellowed by jaggery, while tamarind adds a pleasant sourness. Tempered with mustard seeds, curry leaves, and dry red chilies, Ginger Pachdi is not only tasty but also aids digestion. This traditional recipe is simple to prepare and adds a bold punch of flavor to everyday meals.
Table of Content
About Ginger Pachdi, Ginger Chutney, South Indian Recipe
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Ingredients
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Methods
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How to make Ginger Pachdi
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FAQs
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Related Ginger Pachdi Recipe
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Tips for Ginger Pachdi Recipe
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Nutrient values
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Ginger Pachdi is an appetizing South Indian accompaniment that combines the pungency of ginger with the tanginess of tamarind and the rustic sweetness of jaggery.
Being sweet, sour and spicy, this chutney-like accompaniment to go with rice.
Once the chutney is cooked, pour the tempering of mustard seeds, curry leaves and red chillies over it. Do not add it earlier while cooking, because adding it in the end retains the crispness of the mustard seeds and curry leaves, improving the mouth-feel and aroma of the Ginger Pachdi.
You can make a batch of this chutney and keep it for 4-5 days. You might also like to try other South Indian accompaniments like Mysore Chutney and Malgapodi .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
12 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
27 Mins
Makes
0.50 cup
Ingredients
Main Ingredients
- 1/4 cup ginger (adrak) roundels
- 5 tsp sesame (til) oil
- 1/2 tsp coriander (dhania) powder
- 1/4 tsp turmeric powder (haldi)
- 2 tsp chilli powder
- a pinch of fenugreek (methi) seeds
- 1/4 cup tamarind (imli) pulp
- salt to taste
- 1/4 cup chopped jaggery (gur)
- a pinch of asafoetida (hing)
- 1/2 tsp mustard seeds ( rai / sarson)
- 4 to 5 curry leaves (kadi patta)
- 1 whole dry Kashmiri red chilli , broken into pieces
Method
- Heat 3 tsp of sesame oil in a broad non-stick pan, add the ginger and sauté on a medium flame for 4 minutes.
- Switch off the flame, add the coriander powder, turmeric powder, chilli powder and fenugreek seeds and mix well.
- Cool slightly and blend in a mixer along with approx. ¼ cup of water till smooth.
- Transfer the mixture into the same broad non-stick pan, add 2 tbsp of water, tamarind pulp and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the jaggery and asafoetida, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- Heat the remaining 2 tsp of sesame oil in a small broad non-stick pan, add the mustard seeds, curry leaves and kashmiri red chillies and sauté on a medium flame for 1 minute.
- Pour the tempering over the ginger-tamarind mixture and mix well.
- Store refrigerated in an air-tight container and use as required.
Ginger Pachdi, Ginger Chutney, South Indian Recipe recipe with step by step photos
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To make the Ginger Pachdi (Ginger Chutney), Heat 3 tsp of sesame (til) oil in a broad non-stick pan, add the 1/4 cup ginger (adrak) roundels and sauté on a medium flame for 4 minutes.
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Switch off the flame, add the 1/2 tsp coriander (dhania) powder, 1/4 tsp turmeric powder (haldi), 2 tsp chilli powder and a pinch of fenugreek (methi) seeds and mix well.
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Cool slightly and blend in a mixer along with approx. ¼ cup of water till smooth.
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Transfer the mixture into the same broad non-stick pan, add 2 tbsp of water, 1/4 cup tamarind (imli) pulp and salt to taste, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
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Add the 1/4 cup chopped jaggery (gur) and a pinch of asafoetida (hing), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
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Heat the remaining 2 tsp of sesame (til) oil in a small broad non-stick pan, add the 1/2 tsp mustard seeds ( rai / sarson), 4 to 5 curry leaves (kadi patta) and 1 whole dry Kashmiri red chilli , broken into pieces and sauté on a medium flame for 1 minute.
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Pour the tempering over the ginger-tamarind mixture and mix well.
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Store refrigerated in an air-tight container and use Ginger Pachdi, Ginger Chutney as required.
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- What is Ginger Pachdi (Ginger Chutney)?
Ginger Pachdi is a South Indian chutney-style side dish with the bold flavours of ginger, tamarind and jaggery sweet, sour and spicy typically served with idli, dosa or rice. - What ingredients are needed to make Ginger Pachdi?
Main ingredients include fresh ginger, sesame oil, tamarind pulp, jaggery, chilli powder, spices (mustard, fenugreek), curry leaves and asafoetida. - How long does it take to prepare and cook this chutney?
Preparation time is about 15 minutes and cooking time is about 12 minutes total around 27 minutes. - Can I store Ginger Pachdi and for how long?
Yes you can refrigerate it in an airtight container and keep it for 4–5 days. - What is the best way to temper for this recipe?
Tempering (tadka) of mustard seeds, curry leaves and dry red chilli is added after the chutney is cooked to retain aroma and crispness. - Is this chutney spicy?
It has a spicy kick from ginger and chilli powder; you can reduce chillies if you prefer a milder chutney. - What dishes go well with Ginger Pachdi?
It pairs excellently with South Indian breakfasts like idli, dosa, vada and uttapam. - Can I adjust the sweetness and tanginess?
Yes adjust jaggery to increase sweetness and tamarind to increase tanginess based on your taste. - Do I need a mixer/blender for this recipe?
Yes after sautéing, the ginger mixture is blended with a little water to a smooth paste before cooking further. - Can I make this recipe vegan?
Yes this recipe is naturally vegan as it uses plant-based ingredients only.
If you liked this Ginger Pachdi Recipe then also check out other recipes like:
1. Use Fresh, Tender Ginger Only
Fresh ginger gives the best flavor and avoids bitterness. Avoid old or fibrous roots which can make the chutney sharp and harsh.
2. Don’t Overcook the Ginger
Sauté the ginger just until it turns aromatic and slightly soft. Over-frying or browning can make it bitter.
3. Balance Flavors Carefully
The sweetness from jaggery and the sourness from tamarind help balance the strong pungency of ginger adjust them based on taste. Too much ginger without enough jaggery/tamarind can make the chutney too intense.
4. Choose the Right Chilies
Kashmiri red chillies are milder and give good color. If using hotter chillies, reduce the amount to avoid making the chutney too spicy.
5. Temper at the End for Best Aroma
Pour the tempering of mustard seeds, curry leaves, and dry red chillies after the chutney is cooked this keeps them crisp and aromatic.
6. Control the Consistency
Add minimal water while blending and cooking too much water makes the chutney watery and shortens its shelf-life.
7. Adjust Sweetener if Needed
If you don’t have jaggery, alternatives like cane sugar, brown sugar, or coconut jaggery can work just adjust amounts to maintain the sweet-sour balance.
8. Store Properly
Refrigerate the chutney in an airtight container. It stays good for about 4–5 days.
9. Fix Bitterness (If It Happens)
If the chutney tastes bitter after cooking, add a little extra tamarind pulp and jaggery to help balance and mellow the flavor.
10. Serve with South Indian Breakfast
This ginger pachdi pairs excellently with idli, dosa, upma, pesarettu, or even rice enhancing the meal with sweet, sour, and spicy notes.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv)per plate
| Energy | 837 Calories |
| Protein | 1.4 g |
| Carbohydrates | 97.2 g |
| Fiber | 0.0 g |
| Fat | 50.3 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
Click here to view Calories for Ginger Pachdi, Ginger Chutney, South Indian Recipe
The Nutrient info is complete
saivya
Dec. 1, 2011, 10:29 a.m.
Ginger Pachdi.. the taste is very well balanced.. with sourness.. sweetness and the taste of ginger is just too good.. Best as an accompaniment with sambhar rice.. i just love this pachdi..
