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Ginger pickle

Ginger is widely used as a spice or a folk medicine. It is among the healthiest spices on the planet and is widely used in Asian and Indian cuisine. Ginger pickle is a very popular pickle. It is prepared by peeling and crushing ginger, and mixing with the tamarind pulp and lastly seasoning with mustard seeds.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 50 minutes
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup finely chopped ginger
  • 1 cup tamarind pulp
  • 1 cup grated jaggery
  • ½ cup salt
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 Tbsp garlic cloves
  • 1 pinch asafetida
  • 1 pinch turmeric powder
  • 1 cup red chilli powder
  • 1 Tbsp coriander powder
  • 1 tsp cumin powder
  • Water as required
  • 1 sprig curry leaves
  • 2-3 red chillies

Method
 

  1. Chop garlic to small pieces and keep aside.
  2. Extract tamarind pulp by soaking tamarind in hot water.
  3. Heat 2 tsp oil in a pan and sauté ginger for 2 minutes.
  4. In a blender add sautéed ginger, red chilli powder, tamarind pulp, salt, jaggery, coriander powder, cumin powder, turmeric and blend to a smooth paste. Keep aside.
  5. For tempering, take a pan, add oil, dry red chillies, chopped garlic, asafetida, curry leaves, mustard seeds, cumin seeds and sauté it.
  6. Transfer this tempering to blended ginger mixture
  7. Store the pickle in airtight container.
  8. This pickle is served along with steamed rice or any breakfast items like idly, dosa or chapathi.