Ginger Pickle
Tongue Tickle Tangy Sweet and Hot Ginger Pickle
Pickles are always something that we usual preserve for a long period and use it as required. This ginger pickle is same as such needs only 15 minutes to prepare. This can be preserved for a year. Pickle goes well with dosa, chappati / roti, curd rice. Sometimes I use to mix with steamed white rice and have with slice of raw onion. It has a special flavors it gets heat from hot red chilli powder, spice and flavor from ginger, strong flavor of garlic, sweetness from jaggery and tartness from tamarind.
YIELD – 4 servings
Recipe Source - Vahrehvah.com. Thank You Chef Sanjay Thumma
Ingredients:
Ginger -1 cup ( I used chinese ginger )
Tamarind - 1 small cup
Jaggery - 1 small cup
Red Chilli Powder-1 small cup
Coriander Powder-2 tbsp
Garlic- 1/2 cup
Fenugreek powder-1tsp
For Seasoning:
Gingelly Oil / Coconut oil-1 small cup
Curry leaves few spring
Garlic- 2 tbsp chopped
Salt -3/4 cup
Mustard seeds- 2 tsp
Split Urad Dal-2 tsp
Cumin Seeds-1 tsp
Turmeric a pinch
Turmeric a pinch
Red chilli-4no.
Hing -1tsp
Method:
- Clean ginger and peel skin. Cut into small pieces.
- Peel garlic and keep few chopped for seasoning.
- Heat 2tsp of oil in the pan. Fry ginger till they turn light brown color. Transfer to the plate and let it cool for a couple of minute.
- Meanwhile take another pan place tamarind and water just to immerse. Cook for 3 - 4 minutes till it boils. Now you can able to find all dust particles comes on top of it. Discard all impurities and cool to room temperature.
- Now heat a cup of oil add mustard seeds. Let it splutter add red chilli, cumin seed, curry leaves, chopped garlic, hing and turmeric. keep this seasoning aside.
- Using blender grind together tamarind, ginger, red chilli powder, coriander powder, fenugreek powder, jaggery, garlic and salt to smooth paste. Add some boiled and cooled water only if required.
- Transfer to the clean bowl and add the prepared seasoning. Mix well and cool it. Store it in a clean fresh container.
- This ginger pickle can be preserved for a year.
Note:
You can try this recipe with fresh young ginger as this has got less fiber and tastes good.
Try with Mango ginger / Mavadi Allam to prepare this same pickle.
Refrigerate the pickle for best preserved. Try with Mango ginger / Mavadi Allam to prepare this same pickle.
Measure all ingredients in the same cup for perfect measurement except ginger.
9 comments :
The pickle so tangy and spicy:)
Tempting and delicious pickle
hot n delicious looking pickle...\
Super Yummy Recipes
Hot and tangy pickle
Ginger pickel looks tangy and yummy. Mouthwatering also.
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Mouthwatering tangy pickle...love it...
simply delicious and hot :)
Loved the delicious and tangy pickle..lovely colour!
Tempting and nice pickle. Must taste awesome with curd rice
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