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Ginger Pickle

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Ginger Pickle Recipe, Lassan, How To Make Ginger Pickle Recipe

Ginger pickle/ Allam pachadi is a very popular spicy pickle from the Andhra cuisine. Ginger is widely used in Asian and Indian cuisine. It is prepared by peeling and crushing ginger and mixing with the tamarind pulp and seasoning with mustard seeds.sweet ginger pickle.

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About Recipe

Velluli, Ulipoondu, Rashun

How to make Ginger Pickle

(22 ratings)
74 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Ginger Pickle
Author : Vahchef
Main Ingredient : Ginger
Servings : 2 persons
Published date : September 08, 2017


Ingredients used in Ginger Pickle
• Hing - 1 pinch.
• Cumin seed - 1 tea spoon.
• Oil - 1 cup.
• Mustard seeds - 1 tea spoon.
• Curry leaves - 4 springs.
• Dry chillies - 2 numbers.
• Garlic cloves - 1/2 cup.
• Jaggery (grated) - 1 cup.
• Turmeric powder - 1 pinch.
• Salt - 3/4 cup.
• Red chili powder - 1 cup.
• Tamarind juice - 1 cup.
• Ginger (finely chopped) - 1 cup.
• Urad dal - 1 tea spoon.
• Water - as required.
• Coriander powder - 1 tablespoon.
• Cumin powder - 1 tea spoon.
Method:
  • Chop garlic to small pieces and keep aside.
  • Heat 2 teaspoons of oil in a pan, add chopped ginger and saute till they are slightly golden in colour.
  • Take another pan, add tamarind along with 1 cup of water and cook it for about 3 to 4 minutes. Once it is done, keep it aside
  • In a blender, add boiled tamarind along with water, ginger, red chillie powder, salt, turmeric, jaggery, garlic and blend till it become a nice paste. Keep aside.
  • For tempering, take a pan, add oil, dry red chilies, cumin seeds, chopped garlic, hing, curry leaves, pinch of turmeric powder and saute it.
  • Transfer this tempering to blended ginger mixtutre and serve it hot.

Note: We can store this pickle in a air tight container for long peroid of 6 months to a year.






Cooking with images Lasoon, Bellulli





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Comments & Reviews

 

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Recent comments

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TMcL Posted on Mon Apr 27 2009

1:38 Lickable Pickle?!? lol.....in all seriousness though this must be a very aromatic recipe, I bet the whole neighborhood can smell all that ginger when it hits the pan.

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54qe3 Posted on Mon Apr 27 2009

pl z make something different enough pickles?

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italyf1facup Posted on Mon Apr 27 2009

lmao

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mohd995 Posted on Mon Apr 27 2009

agree with you

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librano Posted on Mon Apr 27 2009

When you're away from home pickle is a little bit of home that you can bring with you... especially when it's made by mom. Right on Sanjay!

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ccoulton Posted on Mon Apr 27 2009

Hi Sanjay, thank you so much for this recipe...i love andhra pickles and this one is one of my favorite. Will definitely try it out this week.

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DadiJaan14 Posted on Mon Apr 27 2009

Isnt this a chutney rather thn a pickle!

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catsmew Posted on Mon Apr 27 2009

OMG thank you! I have been trying to get a good recipe for this! Please keep doing more pickle recipes because those are really hard to find.

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mara235 Posted on Tue Apr 28 2009

Hi Chef: Is that Chili powder as in Cayenne pepper or as in the Southwest American variety or Hungarian Paprika?

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anjana shastry Posted on Tue Apr 28 2009

do we have to add coriander powder?

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54qe3 Posted on Tue Apr 28 2009

i think he post that

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hucky22 Posted on Wed Apr 29 2009

SanJay is the Man

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