Spicy Andhra Style Ginger PickleVeg
Discover an easy, oil-free recipe for Ginger Pickle (Adrak ka Achar). This simple preparation combines fresh ginger slices with tangy lemon juice, asafoetida (hing), black salt, turmeric, and black pepper. Perfect for boosting appetite and aiding digestion, this zesty pickle requires minimal effort. Just prep, mix, and store in a clean glass container. While ready to eat immediately, it reaches its best flavor after sitting for three days. A healthy, flavorful addition to any meal.
Ingredients
Main Ingredients:
4 tbsp Oil
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
1 tbsp Coriander Seeds
1 tbsp Bengal Gram (Chana Dal)
1 tbsp Black Gram (Urad Dal)
1 tbsp Cumin Seeds
50 g Ginger (finely chopped)
1 cup Tamarind Pulp
2 pinch Asafoetida Powder (Hing)
25 g Kashmiri Red Chilli Powder
80 g Jaggery (grated)
3 tbsp Salt
Seasoning :
2 piece Dry Red Chilli
20 leaves Curry Leaves (for tempering)
4 tbsp Oil
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
1 tbsp Coriander Seeds
1 tbsp Bengal Gram (Chana Dal)
1 tbsp Black Gram (Urad Dal)
1 tbsp Cumin Seeds
50 g Ginger (finely chopped)
1 cup Tamarind Pulp
2 pinch Asafoetida Powder (Hing)
25 g Kashmiri Red Chilli Powder
80 g Jaggery (grated)
3 tbsp Salt
Instructions
1
Heat 4 tbsp oil in a pan over low flame.
2
Add mustard seeds, fenugreek seeds, coriander seeds, chana dal, urad dal, and cumin seeds. Roast until the lentils turn light golden brown.
3
Add chopped ginger and cook on low heat, stirring continuously until lightly browned.
4
Add asafoetida and Kashmiri red chilies. Roast lightly and turn off the flame. Let the mixture cool.
5
Soak tamarind in 1/2 cup hot water for 10–15 minutes and strain the pulp.
6
Transfer the roasted mixture to a mixer jar.
7
Add jaggery, tamarind pulp, and salt. Grind coarsely into a thick pickle mixture.
8
For tadka, heat oil in a small pan
9
Add mustard seeds and let them crackle.
10
Add fenugreek seeds and roast lightly.
11
Break dried red chilies into halves and add them.
12
Turn off the flame and add curry leaves.
13
Pour the tadka over the pickle mixture and mix well
14
ginger pickle is ready to serve.
Nutrition Facts
6 servings per recipe
