Wednesday, June 07, 2006

Ginger Pickle


This is one of the tastiest pickles. It goes well with rice, roti and with snacks.


Ingredients are Ginger, garlic, tamarind, jaggery, salt, chilly powder, Fenugreek seed powder( Menthulu in Telugu)


Take 250 gms of ginger, wash well in cold water, peel the outer layer, chop into fine pieces and grind to paste.

Take 100 gms of garlic bulbs- grind to paste

Take 200 gms of seedless tamarind- Soak in boiling water,( do not cook tamarind by allowing it to be on the stove for long ) let it remain in the water for a few hours till it cools to room temperature and grind to paste

Take 250 gms of Jaggery- grind to pulp/ powder. You can also beat it to fine powder. In place of jaggery, sugar ( one cup- about 100 gms) can be used but jagery has a better taste and the pickle shelf life will be long.

Take 250 gms of crystal salt and grind to powder ( do not use powder salt as it is usually idionised which will spoil the pickle )

Take 3 tea spoons of fenugreek seeds- fry them for a couple of minutes in a dry pan till they turn dark brownish. Powder the seeds.

Take 250 gms of Red chilly powder. If the chilly powder is not very hot, add another 50 gms


Mix all pastes in a container and grind once for a minute to get mixed well.

Seasoning:
Take 100 gms gingelly / groundnut oil, heat it in a pan, and toss in 5 to 8 dry red chillies, 5 to 8 garlic bulbs, 2 tea spoons polished black gram, 1 tea spoon mustard seeds. Toss in a few curry leaves a second before the heat is turned off. After the oil cools, mix well with the pickle.

Transfer the pickle to a plastic or glass bottle.

2 comments:

balaji said...

what is the shelf-life ramana of this pickle?

Ramana said...

All pickles usually have one year shelf life. If stored in refrigerator, shelf life increases. Most pickles get spoilt due to using wet spoons or leaving a metal spoon for longer periods in the pickle.