Andhra style Ginger Pickle
Author: Asha
Recipe type: Chutneys & Pickles
Cuisine: Indian
- Tamarind, 50 gms
- Jaggery, 50 gms
- Ginger, 25 gms
- Chilli powder, 25 gms
- Salt, 25 gms
- Oil, 25 gms
- Mustard seeds, 1 tsp
- Garlic pods, 4-5
- Clean the tamarind by removing the seeds, veins that run along the sides and any pieces of the shell that is stuck on to the tamarind.
- Wash this tamarind in water twice to remove any impurities. However do not squeeze the tamarind and extract the pulp.
- In a blender add the tamarind, jaggery, ginger, salt, chilli powder and oil.
- Blend well till it is a fine paste.
- Heat a tsp of oil in a small wok.
- Now add the mustard seeds and once it pops add crushed gralic and fry till it is light brown. Take it off the stove.
- Wait for the oil to cool and then mix it with the ground paste.
- Your ginger pickle is now ready!! Serve it with rice, rotis or dosas.
Recipe by Spice Counter at http://spicecounter.com/chutneysandpickles/andhra-style-ginger-pickle/
3.3.3077