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.
- 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.