Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup chopped ginger
- 1/4 cup chopped green chilies
- 1/4 cup chopped curry leaves
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup turmeric powder
- 1/4 cup salt
- 1/4 cup vinegar
- 1/4 cup sugar
Special Equipment Needed:
- Mixing bowl
- Glass jars with lids
Step-by-Step Instructions:
1. In a mixing bowl, combine grated coconut, chopped ginger, chopped green chilies, and chopped curry leaves.
2. In a separate pan, dry roast mustard seeds and fenugreek seeds until fragrant. Let them cool and grind them into a fine powder.
3. Add the mustard-fenugreek powder to the mixing bowl.
4. Add turmeric powder and salt to the mixing bowl and mix well.
5. In a separate pan, heat vinegar and sugar until the sugar dissolves.
6. Pour the vinegar-sugar mixture over the mixing bowl and mix well.
7. Transfer the mixture to glass jars and close the lids tightly.
8. Keep the jars in a cool, dry place for at least 2 days before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 50 per serving
- Fat: 3g
- Carbohydrates: 6g
- Protein: 1g
Substitutions for ingredients:
- Fresh coconut can be substituted with desiccated coconut.
- White vinegar can be substituted with apple cider vinegar.
Variations:
- Add chopped garlic for a garlic-flavored pickle.
- Add chopped mango for a sweet and sour pickle.
Tips and Tricks:
- Use fresh and young ginger for the best flavor.
- Use a dry and clean spoon to take out the pickle from the jar.
- The pickle can be stored for up to 2 months in the refrigerator.
Storage Instructions:
- Store the pickle in glass jars with tight lids in a cool, dry place.
Reheating Instructions:
- The pickle does not need to be reheated.
Presentation Ideas:
- Serve the pickle in a small bowl or on a plate.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with rice, roti, or bread.
Suggested Side Dishes:
- Serve with dal and rice.
Troubleshooting Advice:
- If the pickle is too salty, add more vinegar and sugar to balance the flavors.
Food Safety Advice:
- Use clean and dry utensils and jars to avoid contamination.
- Keep the pickle in the refrigerator after opening the jar.
Food History:
- Coconut ginger pickle is a traditional pickle from South India.
Flavor Profiles:
- The pickle has a spicy, tangy, and slightly sweet flavor.
Serving Suggestions:
- Serve as a condiment or side dish with Indian meals.
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Region: Indian