Ginger Pickle

Ginger Pickle

Ingredients

250 gm ginger
1/2 cup vinegar ( used as preservative)
1/2 cup dry grated coconut
2 onions
2 teaspoon chilli powder
2 teaspoon jaggery crumbled
2 teaspoon turmeric powder
2 teaspoon salt

For seasoning the Pickle

1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon asafoetida

Method of preparation of the pickle

1. Heat 2 teaspoon and saute the seasoning ingredients

2. Warm the remaining quantity of oil and add the chilli and turmeric powder.

3. In the meantime clean and peel the ginger.

4. Grind the ginger, coconut, onions, jaggery, salt and the fried ingredients to a smooth paste.

5. Mix the ground paste with the remaining quantity of warmed up oil and the vineger till well combined.

6. Store the pickle in an air tight sterile jar.

7. The ginger pickle can be preserved for 6 months and can be consumed almost immediately.

8. It is usually served with hot rice along with ghee or oil spooned over it.