Onion Ginger Chutney – Allam Ulli Pachadi – Adrak Pyaaz ka chutney – Restaurant style

Onion Ginger Chutney – Allam Ulli Pachadi – Adrak Pyaaz ka chutney – Restaurant style

Onion ginger chutney is a simple flavorful chutney (side dish) for Idli, Dosa, Uttapam, Upma, Pesarattu and other breakfasts. It get a nice spicy taste from ginger and sweet taste from Onion. 


You can add sugar or Jaggery if you want to cut down the spice (gaatu in telugu) from ginger but I didn’t add here. This chutney will last in fridge for upto 5 days if handled properly. You can freeze for later use as well. 

Onion and ginger chutney is a low calorie and low carb chutney(reduce the oil in tempering if desired to make it more low calorie)

Serve Onion Ginger chutney with this weight loss protein rich Dosa

Check out my other pickles & chutney recipes 

Tomato pickle

Mango ginger pickle 

Garlic pickle 

No oil Lemon Pickle 

Peanut Chutney 

Onion Ginger Chutney

Tempering Ingredients

  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1 tsp Urad dal
  • few pinches Hing/Asafoetida
  • 1 sprig Curry leaves

Other Ingredients

  • 1 to2 tbsps Oil
  • 2 tbsps Chana dal ( split chickpeas)
  • 4 to 5 Red chili (or to taste )
  • little less than 1/2 cup Ginger (roughly chopped)
  • 2 small Onions (roughly chopped)
  • Salt (to taste)
  • 1/2 cup Water (or as needed. )
  • 1 inch Tamarind ball (( or 1.5 tbsps tamarind concentrate/paste))
  • Sugar or Jaggery (if desired (optional))
  1. Put a pan on medium heat and add oil.

  2. Once oil is hot add chana dal and red chili, roast till chanadal turns golden brown

  3. Now add ginger and fry for a minute or two. 

  4. Now add onions and fry till they are translucent. It will take 3 to 4 mins

  5. Turn off the heat and add tamarind ball to the pan. Heat from the pan will soften the tamarind.

  6. Once cool enough, transfer the mixture to a blender and make into chutney using water as needed. Add salt to taste.


  1. In the same pan, take oil and let it get hot.

  2. Once hot add mustard seeds, cumin seeds and urad dal. Fry till urad dal gets golden color.

  3. Add few pinches of hing and curry leaves. Turn off the heat. 

  4. Add the tempering to the chutney and serve with breakfast of choice.

  1. Add sugar/Jaggery if desired.
  2. If using tamarind paste/concentrate add along with onions.
  3. You can use green chilies instead of red chilies but the spicy taste and color will be little different but it will be still good. I recommend using red chilies though for nice color. 

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Check out the detailed video here 

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