Pickled Baby Ginger

28 May

mamidi_allam
Mavidi allam

Ingredients:

Baby Ginger/ Mamidi allam 100 gms
Lemons 2
Salt 1 tbsp

Method of preparation:

Wash, peel and julienne the baby ginger.
Squeeze the juice out of lemons, add salt and stir well.
Stir in baby ginger and close the lid.
Let it stay for 3-6 hours.
You get a very tangy hot ginger for curd rice/ dal or upma.

Notes: Select dark colored stiff roots.

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6 Responses to “Pickled Baby Ginger”

  1. sharmi May 28, 2007 at 7:57 pm #

    I am making this one tomorrow. it tastes great with rice.

  2. anusharaji May 28, 2007 at 9:35 pm #

    it does taste great
    the crispy tangy bite is unbeatable 😉

  3. divya September 8, 2010 at 11:41 pm #

    how 2 make ginger pickle in vineger

Trackbacks/Pingbacks

  1. Carrots in Lime Juice » Talimpu - March 5, 2010

    […] Make sure the jar is clean and dry for pickle to last longer. Variations: You can also pickle the baby ginger and green chiles alone. You can also pickle the whole carrots if they are small and tender. Other […]

  2. Tindora in Lemon Juice » Talimpu - May 22, 2010

    […] Make sure to choose tender green chiles for milder spice level. Variations: You can also pickle the mango ginger and carrots in similar way. Other Names: Tindora in Lemon Juice, Pickled Tindora, Oora Vesina […]

  3. Pickled Sweet Potato » Talimpu - Indian Food Recipes - April 13, 2012

    […] and dry for pickle to last longer. Variations: Here are the pickled variations with carrots and baby ginger. Other Names: Pickled Sweet […]

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