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

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.
Measure all ingredients in the same cup for perfect measurement except ginger.

Instant Mango pickle

Instant Green chilli pickle