Last month i made a short trip to Bangalore with my family. I stayed with a family friend who is a lovely person and an amazing host. She made us a lovely spread of andhra food. Andhra cuisine, which is spicy and tangy, is known for its vast spread of chutneys, pickles and biriyani/pulao.
One of the dishes she served us was Ginger Pickle. It tasted awesome and i immediately took down the recipe for my blog. It is very simple to make and tastes amazing!!
One of the dishes she served us was Ginger Pickle. It tasted awesome and i immediately took down the recipe for my blog. It is very simple to make and tastes amazing!!
Andhra style Ginger Pickle
Author: Asha
Recipe type: Chutneys & Pickles
Cuisine: Indian
Ingredients
- 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
Instructions
- 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.
please make some and send it to me 🙂
That is so simple. Thanks for sharing…