Ginger pickle is a very popular pickle recipe from the land of Andhra Pradesh and is commonly made and eaten during winters. When consumed in moderation, this pickle can be very healthy and keeps one warm in the cold winters.
Firstly, peel and grate the ginger as well as the jaggery. The next prep step is to add water to the tamarind until it becomes soft. Next, fry the grated ginger in a Kadhai with heated oil till it takes on a light brown colour. Then, the tamarind pulp, salt, chilli powder, jaggery, turmeric, ginger and garlic are to be ground together into a fine thick paste without adding any water.
Peel and grate the ginger, and also grate jaggery. Add water to tamarind and boil it till tamarind becomes soft. In a pan with heated oil, add urad dal, chana dal and mustard seeds to it and when the mustard seeds splutter, add the ground paste and fry it for 30 seconds. Voila! Your ginger pickle is ready to be eaten with rice, dosas and idlis.
Ginger as per your requirement (preferably a big chunk)
Garlic - 10 flakes
Salt as per requirement
Turmeric - 1 tbsp
Jaggery powdered - 10 tbsp
Chilli powder/Red chillies - 7 or 8
Tamarind lemon size
How to Make Easy Ginger pickle
Peel and grate the ginger, and also grate jaggery. Add water to tamarind and boil it till tamarind becomes soft.
Take a kadai add 2 tbs oil and fry the grated ginger for few minutes or till it changes colour to light brown.
Then grind together garlic, ginger, turmeric, jaggery, chilli powder, salt and tamarind pulp into a fine thick paste don't add water, grind it with tamarind pulp.
Heat a kadai and add 10 tbs of oil to it. Now add mustard seeds, chanadal as well as urad dal, and when the mustard seeds splutter add the ground paste to it and fry for a few seconds. This pickle goes well with idlis, dosas, and also with rice.
Shelf life - 2-3 weeks.
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.