Ginger Pickle

Share
27 Ratings
74 Reviews
Print
Recipe By Vahchef
30 m
2 servings
86.4 Cals

Fatta Fat Chutney - Grated Carrot Mustard Pickle

This a instant pickle prepared with carrot served with rice....

Tomato With Mint & Coriander Chutney

It is a famous south Indian chutney combination of three ingredients goes well along with...

Basil Pesto Sauce

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditi...

Raita

Raita is an Indian garnish which acts as a cooling flavor to the the spicy dishes that ...

Gun Powder For Idli Dosa Tava Fry

Gunpowder or Milaga podi is made with a perfect blend of spices using the red chilies, ur...

Fatta Fat Carrot Chutney

This is an instant carrot Chutney, south Indian chutney made with grated carrot, It can s...

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

Name: Ginger Pickle
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

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.

Read More..

About Recipe

Velluli, Ulipoondu, Rashun

How to make Ginger Pickle

(27 ratings)

74 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Ginger

Servings : 2 persons
Published date : February 25, 2019

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.

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.

Reply 0 - Replies