Ginger Pickle

    This recipe is dedicated to Devayani maami who shared it over the phone with me a few months back before she passed on. Devayani maami's specialties were pickles, podis, and chutneys. 

Ingredients:

• Fresh Ginger - 250gm
• Tamarind - 125gm
• Gingeley(sesame) oil - 250ml
• Chilli Powder - 150gm
• Salt - 125gm
• Methi seeds - 1 teaspoon
• Jaggery - 200gm [optional]
• Mustard & Hing (asafoetida) for seasoning

Preparation Method:

Wash the ginger thoroughly, dry, remove the skin, and again while clean of moisture. Cut into small pieces and grind it into a paste in a dry mixie (food processor). 

Make tamarind paste with clean boiled and cooled water. Grind the tamarind paste and ginger paste together.

Heat the 250ml of gingelly oil until it starts smoking slightly and cold it down.

Dry fry the methi seeds until brown and powder it. 

Heat a bit of the gingelly oil in a kadai (pan) and fry mustard seeds and add to it ging for seasoning. 

Add the chili powder, salt, methi seeds powder to the ginger tamarind paste, add the cooled down gingelly and grind until it mixes evenly. 

Pour the evenly mixed paste into the seasoning in the kadai and mix. 

Bottle the Pickle when it has cooled down.

Make small quantities as the pickle has a tendency to go bad quickly. It is better to refrigerate for longevity.

____________________