Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup grated ginger
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1/2 cup jaggery
- 1/4 cup oil
Special equipment needed:
- A large mixing bowl
- A blender or food processor
- A large pan or wok
- Sterilized jars for storing the pickle
Step-by-step instructions:
1. In a large mixing bowl, combine the tamarind pulp, grated ginger, and salt. Mix well and set aside for 30 minutes.
2. In a pan or wok, heat the oil over medium heat. Add the mustard seeds and fenugreek seeds and fry until they start to splutter.
3. Add the red chili powder and turmeric powder to the pan and fry for a few seconds.
4. Add the jaggery to the pan and stir until it melts and combines with the spices.
5. Add the tamarind and ginger mixture to the pan and stir well.
6. Cook the mixture over low heat for 30-40 minutes, stirring occasionally, until the mixture thickens and the oil separates from the mixture.
7. Turn off the heat and let the pickle cool down.
8. Once the pickle has cooled down, transfer it to sterilized jars and store in a cool, dry place.
Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 45
Fat: 2g
Carbohydrates: 7g
Protein: 1g
Sodium: 240mg
Sugar: 6g
Substitutions for ingredients:
- Instead of jaggery, you can use brown sugar or honey.
- If you don't have tamarind pulp, you can use lemon juice or vinegar.
Variations:
- You can add other spices like cumin, coriander, or fennel seeds.
- You can add chopped garlic or onion to the pickle.
- You can add chopped green chilies for extra heat.
Tips and tricks:
- Make sure to use sterilized jars to store the pickle to prevent spoilage.
- The pickle will thicken as it cools down, so don't worry if it seems too thin while cooking.
- Adjust the amount of salt and jaggery according to your taste.
Storage instructions:
Store the pickle in a cool, dry place for up to 6 months.
Reheating instructions:
The pickle can be eaten cold or at room temperature. If you prefer it warm, you can heat it up in a pan or microwave.
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
The pickle goes well with rice, roti, or bread.
Suggested side dishes:
Serve with dal, curry, or any Indian dish.
Troubleshooting advice:
- If the pickle is too sour, add more jaggery or sugar.
- If the pickle is too sweet, add more tamarind or lemon juice.
- If the pickle is too thick, add some water to thin it out.
Food safety advice:
Make sure to use clean and sterilized jars to prevent spoilage.
Food history:
Tamarind ginger pickle is a popular condiment in South Indian cuisine.
Flavor profiles:
The pickle has a sweet, sour, and spicy flavor.
Serving suggestions:
Serve the pickle as a condiment with any Indian meal.
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Region: Indian