Ginger Pickle
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 5 servings
- Ginger : 100 gm (chopped
- Green chillies : 6 nos(chopped
- Jaggery : 1 cube (crush
- Chilli powder : 1 tsp
- Turmeric powder : 1 tsp
- Tamarind water : 1 cup
- Asafoetida : a pinch
- Pickle powder : 2 tsp
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Heat little oil in kadai. Add ginger and green chillies. Fry for a while.
Step 2
2) Add tamarind water and jaggery.
Step 3
Allow it to boil. 4) Add the turmeric, chili powder, pickle powder and asafoetida.
Step 4
Add required salt and cook till oil comes on top.
Step 5
Remove from fire. Should be a semi thick gravy.7) Ginger pickle is ready.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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