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.

3 Responses to “Preserved Ginger Pickle”

  1. Rajani January 22, 2009 at 11:28 am #


    That’s nice recipe and looks tempting.. I just have a question.. Do you fry the ginger little bit until it loose the raw smell. My mother used to do that.

  2. anusharaji January 23, 2009 at 8:56 am #

    Mom doesn’t fry the ginger. It certainly sounds good though.


  1. Ginger Yogurt Chutney » Talimpu - December 9, 2009

    […] Preserved Ginger Pickle is used in the making of this chutney. Few tablespoons of yogurt is mixed with the ginger pickle along with chopped onion and green chiles. This chutney is generally served with idly, dosa etc. as a quick fix. Makes: around 6 Servings Ginger Yogurt Chutney. […]

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