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Preserved Ginger Pickle

22 Jan

Allam Pachadi


Ginger 250 gms
Tamarind 250 gms
Jaggery (grated) 500 gms
Fenugreek Seeds 1 tsp
Mustard Seeds 1 tbsp
Turmeric Powder 1/2 tsp
Asafoetida 1/2 tsp
Dried Red Chiles 10 – 15
Salt to taste
Oil 1/2 cup

Method of preparation:

Wash, peel and pat dry ginger.
Roughly chop the dried ginger and mash it thoroughly.
Pat it dry again and make sure its dried completely.
Boil tamarind in half a cup of water and once cooled, extract all the thick juice discarding any pulp.

Shallow fry dried red chiles, fenugreek seeds and mustard seeds separately in a pan until aromatic.
Cool the roasted ingredients and grind them together into fine powder using a spice grinder.

Heat oil in a pan, add asafoetida and remove from heat.

Blend dried ginger, jaggery, tamarind juice, ground powder, turmeric powder and salt into smooth paste.
Pour the tempered oil onto the ground ginger pickle and mix thoroughly.
Remove onto a clean dry jar and store tight.
Serve with idly, dosa, utappam or simply plain steamed rice.
Stays fresh in a refrigerator for few months.

Notes: Make sure to adjust the ingredients (more ginger, less jaggery, more spice) according to your preference.