Ginger Pickle-Allam Pachadi-Adrak ka Achar is sweet, sour and spicy. it has a mouthwatering taste. Whenever I make ginger pickle, we finish in just one week no matter how much quantity I make. That is how delicious this pickle is. But this recipe is to preserve the pickle for about 6 monts.
Ingredients
2 cups of small ginger pieces
2 cups of jaggery
1/2 cup of wet tamarind
1/2 cup red chili powder
1/2 cup or more pink himalayan salt or sea salt
For Tempering
1 cup of sesame oil or a little more
1 tbsp chana dal
1 tbsp urad dal
1 tbsp mustard seeds
1 tbsp cumin seeds
4 or more red chilies
10 garlic cloves optional
1/4 tsp of hing/asafoetida
curry leaves
1/2 tsp turmeric powder
2 cups of small ginger pieces
2 cups of jaggery
1/2 cup of wet tamarind
1/2 cup red chili powder
1/2 cup or more pink himalayan salt or sea salt
For Tempering
1 cup of sesame oil or a little more
1 tbsp chana dal
1 tbsp urad dal
1 tbsp mustard seeds
1 tbsp cumin seeds
4 or more red chilies
10 garlic cloves optional
1/4 tsp of hing/asafoetida
curry leaves
1/2 tsp turmeric powder
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Preparation
Wash and cut ginger into small pieces.
Remove seeds and tough fibers from tamarind and sprinkle some hot water and keep it aside. In about 15 minutes the tamarind becomes soft.
Wash and cut ginger into small pieces.
Remove seeds and tough fibers from tamarind and sprinkle some hot water and keep it aside. In about 15 minutes the tamarind becomes soft.
Procedure
Grinding
Take ginger, jaggery, tamarind, red chili powder and salt into a blender or mixer/grinder and make a paste. I made a chunky paste but if you like you can make a fine paste.
Tempering
Heat oil in a thick bottom pan on medium heat. When the oil is hot add chana da, urad dal, mustard seeds and cumin seeds. Keep stirring them. Add red chili by cutting into small pieces. Also add hing and curry leaves. Also add turmeric powder. Finally add the ground ginger mixture and mix them well carefully.
Bring down the temperature to low flame. Cook it for about 10 minutes on low flame to remove any moisture from ginger pickle. After 10 minutes switch off the flame and allow it to cool down.
Storing and using
After cooling down transfer the pickle into a clean and dry glass bottle. Make sure the oil is floating on the surface of the pickle. If not add some oil on the surface. Do not use any wet spoons. You may preserve this pickle for upto six months.
Ginger pickle goes well with rice. Make sure to add some oil or ghee to rice. It is also a good compliment with Pesarattu, Idli, and Dosa etc. For these breakfast varieties you may use the ginger pickle directly or mix with 2 tbsp of yogurt.
Try this easy ginger pickle and don't forget to give me your feedback. Thanks for watching. Enjoy!!!!
Grinding
Take ginger, jaggery, tamarind, red chili powder and salt into a blender or mixer/grinder and make a paste. I made a chunky paste but if you like you can make a fine paste.
Tempering
Heat oil in a thick bottom pan on medium heat. When the oil is hot add chana da, urad dal, mustard seeds and cumin seeds. Keep stirring them. Add red chili by cutting into small pieces. Also add hing and curry leaves. Also add turmeric powder. Finally add the ground ginger mixture and mix them well carefully.
Bring down the temperature to low flame. Cook it for about 10 minutes on low flame to remove any moisture from ginger pickle. After 10 minutes switch off the flame and allow it to cool down.
Storing and using
After cooling down transfer the pickle into a clean and dry glass bottle. Make sure the oil is floating on the surface of the pickle. If not add some oil on the surface. Do not use any wet spoons. You may preserve this pickle for upto six months.
Ginger pickle goes well with rice. Make sure to add some oil or ghee to rice. It is also a good compliment with Pesarattu, Idli, and Dosa etc. For these breakfast varieties you may use the ginger pickle directly or mix with 2 tbsp of yogurt.
Try this easy ginger pickle and don't forget to give me your feedback. Thanks for watching. Enjoy!!!!
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