Ginger Pickle
- 35 min
- hot
- Serves 20
Ginger pickle of fried ginger cooked with tamarind, jaggery and chilli powder in gingelly oil. Spicy, vegetarian, serves 20, about 35 minutes plus resting.
Good for: Onam
Ingredients
Water, For Soaking150 ml
Gingelly Oil4 tbsp
Ginger, Peeled250 grams
Mustard Seeds1 tsp
Fenugreek Seeds1.5 grams
Dry Red Chilli2 grams
Curry leaves5 grams
Asafoetida0.5 grams
Red Chilli Powder10 grams
Turmeric Powder0.75 grams
Salt2 tsp
Tamarind, Soaked80 grams
Jaggery, Powdered60 grams
Contains: wheat, sesame.
Nutrition
Per 1 person, and for all 20 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 20 people |
|---|---|---|
| Energy | 62kcal | 1240kcal |
| Protein | 0.5g | 10g |
| Carbohydrate | 8.2g | 164g |
| Fat | 3.4g | 68g |
| Fibre | 0.7g | 14g |
| Sugar | 5.1g | 102g |
Cookd masalas for ginger
Method
Soak the tamarind in 150 ml warm water for 10 minutes. Squeeze it well, strain, and keep the tamarind water ready. Peel and slice the ginger into thin pieces.
Heat 2 tablespoons of gingelly oil in a kadai over medium flame. Add the sliced ginger and fry for 5 to 6 minutes until it softens and the raw smell goes. Remove it and keep it aside.
Pour the remaining 2 tablespoons of oil into the same kadai. Add mustard seeds, fenugreek seeds, dry red chilli, curry leaves and asafoetida. Fry for 1 minute until the mustard seeds splutter and the curry leaves turn crisp.
Add the fried ginger, red chilli powder, turmeric powder and salt. Mix on low flame for 1 minute until the spices coat the ginger without burning.
Add the tamarind water, jaggery and 100 ml water. Cook on medium flame for 6 to 8 minutes until the pickle thickens and the oil starts to show at the sides.
Leave the pickle uncovered for about 30 minutes until fully cool. Store it in a clean, dry glass jar in the refrigerator. Use a dry spoon each time.
Before you start
- How long does Ginger Pickle take?
- 35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.
- How many people does Ginger Pickle serve?
- 20. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Ginger Pickle vegetarian?
- Yes. No meat, no fish and no egg.
- Is Ginger Pickle spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Ginger Pickle?
- 250 grams Ginger, 2 grams Dry Red Chilli, 80 grams Tamarind, 60 grams Jaggery, 4 tbsp Gingelly Oil, 1.5 grams Fenugreek Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Ginger Pickle?
- No, it is cooked in an open pot.
- How many calories are in Ginger Pickle?
- About 62 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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