GINGER PICKLE

Ginger Pickle

Ginger pickle is one of the simple pickles to make. This pickle has a perfect blend of sweet, sour and spice. The exotic flavored fresh ginger root combines with the Sweet jaggery, tamarind and chilly powder to make a tantalizing pickle. This ginger pickle preparation is different from the ginger chutney preparation. The pickle can be refrigerated for upto 4 months. As this goes well with almost any breakfast and even rice, I am sure your family will finish it with in a month.   
INGREDIENTS

• Ginger root                 100 grams
• Jaggery                        1/4 cup grated
• Tamarind                      big lemon size ball
• Red chilly powder        1/4 cup
• Salt                               3 Tsp
• Oil                                1/2 cup

PROCEDURE
Clean the ginger and cut it into very small pieces. Dry them thoroughly so that moisture is not there. Soak the tamarind and extract juice. Now boil the tamarind juice, the same way as you do for the tamarind rice. Don’t make the tamarind juice too thick.
Now heat oil in a pan and fry the ginger pieces for about two minutes to golden brown color. Now remove the ginger pieces and cool them. Also cool the tamarind juice and oil. In a blender add the ginger pieces, tamarind juice, jaggery, chilly powder, salt. Grind to a fine paste. Add oil little by little while grinding. Now the ginger pickle is ready. If the oil is less, add more of the oil. Make sure the oil is heated and cooled before adding.