Home made Sweet & Sour Ginger Pickle
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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Washed and chopped Green chillies : 10 to 15 [20 to 30 gm] -
- Fresh ginger : 2” to 3” piece , [20 to 30 gm] (Peeled, washed and chopped) -
- Cleaned Tamarind : 3 medium lemon size or paste [40 to 50 gm] -
- Turmeric Powder: 1 tsp -
- Jaggery (crushed ) : 1 cup or more -
- Fenugreek seeds : 2 tsp -
- Asafoetida : 2 tsp or cake 5 gm -
- Salt to taste -
- Mustard : 2 tsp (For tempering) -
- Cooking oil : 3 - 4 tsp
Ingredients
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Instructions
- Add ½ cup of water to it, crush well and squeeze the essence out. Repeat this process 2 or 3 times more.
- Fry mustard in oil on a medium fire. As the spluttering is about to subside add fenugreek.
- When the spluttering subsides add asafoetida and turmeric followed shortly by green chillies and fresh ginger.
- Add jaggery and cook stirring at intervals.
- When it attains a semisolid consistency, remove from heat, allow it to cool and store in a clean, dry container.
- Serve with chappathi, poori and the like or with dal - rice, curd rice or rice mixed with mulaku koottal of Kerala.
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