GINGER PICKLE

Hi again!

Bloggers from http://nivedhanams.blogspot.in and http://anuzhealthykitchen.blogspot.in, I take great pleasure in welcoming you to http://samayalsuzhthiram.blogspot.in/. Here's our last but not the least entry!!!

GINGER PICKLE 

 Though it’s an easy dish to make, this pickle is packed full of flavours. It a blend of sweet, sour and spice and goes with any dish, be it idly, dosa, chapathi or rice. It stays edible for a week without refregiration and upon refrigeration it stays good for months. It helps in digestion and increses apetite.

INGREDIENTS :

Mango ginger	100 gm
Ginger	50 gm
Tamarind pulp	4 tbsp
Jaggery	2 tbsp
Turmeric powder	½ tsp
Red chili powder	1 tsp
Salt	To taste

TO TEMPER :

Gingelly oil	50 ml
Mustard seeds	1 tsp
Bengal gram	3 tbsp
Curry leaf	10 – 15
Green chili (finely chopped)	8

METHOD :

1. Peel, wash and chop both the gingers. Grind them together coarsely without water. Keep aside.
2. Heat gingelly oil in a wok and temper with the above given items. Now add the ground ginger and stir continuously for 10 minutes.
3. Add turmeric powder, red chili powder, tamarind pulp and salt.
4. Cook in slow flame for another 10 minutes or until the oil starts to separate.
5. Finally add Jaggery and stir briefly.