1) Ginger - 1/4 kg
2) Jaggery - 3/4 kg
3) Tamarind - 300 gms
4) Chana Dal - 100 gms
5) Coriander Seeds - 50 gms
6) Methi/ Fenugreek seeds - 50 gms
7) Red Chilli Powder - 50 gms
8) Salt - 50 gms
9) Oil - 1/4 litre
Procedure
1. Take coriander seeds, channa dal and methi seeds into a pan and heat them until they turn brown and then taken them into plate.
2. Once they are cooled grind them into fine powder.
3. Take water in a bowl and heat it. After the water is cooled soak tamarind in this water until the tamarind is completely immersed for 3-4 hours.
(Remove the tamarind seeds and pulp from tamarind so that pure tamarind is soaked)
4. Peel the skin of ginger, cut into small pieces and heat them until they are turned into light brown colour.
5. Smash the Jaggery such that it becomes powder.
6. Grind the ginger into thick paste.
7. Now take the Ginger pase, tamarind(after draining the water), Jaggery, Salt and grind them into thick liquid.
8. Take the liquid into a bowl and add Red Chilli powder, Masala Powder(prepared in step 2) to it and mix thoroughly.
9. Take the oil in a pan and heat it. Once the oil is heated put off the stove and keep it for 5 mins.
10. Pour the oil into the mixture and mix thoroughly.
11. Delicious Ginger Pickle is Ready.
Note: This pickle can be served with Idli, Dosa, Pesarattu etc. It lasts for more than 6 months.
Also can add fried garlic to the pickle and have it.
Slideshow
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