Pickles will always remind the home food. Todays recipe is about How to prepare ginger pickle at home. Ginger pickle is called with different names like allam pachadi or inji puli or Adrak ka achaar. It is very famous Andhra pickle, it is mostly prepared and eaten during monsoon and winter seasons. Ginger is the super ingredient which is available throughout the year. Preparing of ginger pickle is very easy and simple. Most of the people will avoid eating pickles due to its spiciness. But ginger pickle is the only one among pickles that you can taste both spicy and sweetness at a time. Carrying of this pickle to work or any countries is very easy because it contains less oil. It serves well as a side way in idli, dosa, and even for hot meal.
Generally people avoid pickles when they are not good at health condition. Because the pickles will increase the body temperatures, but this ginger pickles can be eaten even in that conditions also. Kids will really love this ginger pickle. Mix the ginger pickle in hot rice by adding little ghee. Taste this to your kids; sure they won’t leave this pickle. For preparing the ginger pickle you can use either mango ginger or normal ginger. The difference lies in the fragrance but the procedure of preparing is same. After grinding the pickle if the ginger pickle paste consistency is strong you can add little lukewarm water for getting perfect consistence. While keeping tempering if you want you can add ½ tbsp of asafoetida. Since the pickle is stored for long time you can give fresh tempering before you like to eat the pickle.
Here is the recipe of how to make ginger pickle at home.
Ginger pickle / allam pachadi recipe
- Ginger – 150grms
- Jaggery – 100grms
- Tamarind – 300grms
- Red chili powder – 300grms
- Salt – 300grms
- Turmeric – 1 tbsp
- Garlic cloves – 75grms
- Oil – 250grms
- Fenugreek seeds – 50grms
- Cumin seeds – 1 ½ seeds
- Tempering seeds – 3tbsp
- Red chilies – 4
How to Make
Step 1: Boil two glasses of water and soak the tamarind in hot water for 15mins till the water gets cool.
Step 2: Wash the ginger nicely and rub it in dry cloth. After that cut into small pieces.
Step 3: Take garlic cloves and keep a side (if possible you can peel the garlic cloves).
Step 4: Grate the jaggery finely and keep a side.
Step 5: Fry the fenugreek seeds in a dry pan and grind them into fresh fine powder.
Step 6: Add ginger pieces into jar and grind it. Now add soaked tamarind along with water into the jar containing grinded ginger paste.
Step 7: Put turmeric, red chili powder, salt, cumin seeds, garlic cloves, jaggery grate and fenugreek seed powder.
Step 8: Grind all these into fine paste.
Step 9: Now take a pan on stove. Add oil to it. Give a light flame.
Step 10: Put the red chilies into hot oil. Immediately add tempering seeds.
Step 11: Give a hit on garlic cloves and put them into tempering seeds.
Step 12: Fry them till sizzling. Add curry leaves.
Step 13: Now put the grinded ginger pickle paste into it. Mix it well.
Step 14: Turn off the flame after 5mins.
Step 15: Taste the pickle if salt is not sufficient means you can add.
Tasty ginger pickle is ready.
Note: The pickle can be stored longer in glass container jar.
Once you prepared this ginger chutney you can easily store it for 6months. But I suggest eating it within month because the ginger is always available in market. Those who don’t like the sweetness in pickle you can make it hot by avoiding jaggery grate. Store the pickle in air tight containers without giving tempering and take it out when required by putting fresh tempering.