Ginger pickle
Prep time
30mins
Cook time
30mins
Serving
10
Serv Size
10gms
Ingredients
Ginger pickle
- Jaggery
- Ginger
- Tamarind
- Salt
- Oil
- Curry leaves
- Chilli powder
- Turmeric powder
This can be stored in a cool place or in the fridge and stays fresh for atleast 6 months. It tastes best with rice + ghee + thotakoora pappu and oddly, with Chinese fried rice! Mix a little ginger pickle with a little curd to make a chutney that goes really well with idli and dosa.
Steps
Step 1
Take a pan and add 50 ml of water and bring to boil + 400 grams of jaggery and heat till it starts bubbling + 150 grams of ground ginger + 400 grams of tamarind pulp + 50 grams of salt and cook till thick.
Step 2
In a different pan, heat 250 grams of oil and remove from heat. To this add a few curry leaves + 100 grams of chilli powder + 1 tablespoon of turmeric powder.
Step 3
Mix and add to the ginger mix.
