Ginger Pickle Recipe | How to make Ginger Pickle | Allam Nilava Pachadi (అల్లం నిలవపచ్చడి)

Hi friends, Today's recipe is Ginger Pickle. This is the right season to get best and fresh ginger in the market. It is an easy ginger pickle recipe and can stay afresh for 3 months. Ginger pickle can be served with rice, idli or dosa alike. While serving the ginger pickle with idli or dosa add some water to make thin.
Some people fry the ginger and make pachadi, that is our choice. We can make pachadi and then cook it or vice verse. And also we can add dry red chillis in the place of chilli powder to get a different taste. If we adding dry red chillis we have to fry them too.

Check out the links below for more varities of pachadis to be served with idli and dosa:
Groundnut Chutney
Ava Perugu Pachadi
Coconut Chutney
Korivi Karam

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Ginger Pickle Recipe | How to make Ginger Pickle | Allam Nilavama Pachadi
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 30 Mins
Servings: 1/2 Kg Approx.

The best accompaniment for idli, dosa and rice as well.

Ingredients:

100 Grms Ginger

100 Grms Tamarind

100 Grms Red Chilli Powder

150 Grms Jaggery

Salt to Taste

1 Tsp Fenugreek Powder

5 Tbsp Oil

1 Tbsp Mustard Seeds

1 Tbsp Black Gram

1 Tbsp Asafoetida

2 Red Chillis

Procedure:

1. Wash the ginger thoroughly under running water.
2. Peel the skin and again clean it.
3. Dry the ginger on a clean cloth under the shade for at least 4 to 6 hours.
4. Clean tamarind, by removing all the seeds (if any) and remove the twigs present in it too.
5. Boil 1/2 cup water, switch off the flame and soak tamarind for at least 15 mins.
6. Chop the ginger.
7. Finely chop jaggery.
8. In a blender jar add ginger, salt to taste, jaggery and red chilli powder.
9. Blend it to make fine paste.
10. Add soaked tamarind and again grind it to make smooth paste.
11. Add 1/2 cup water if needed.
12. Heat oil in a thick bottom kadai, add mustard seeds and black gram.
13. Fry them till the dal turn light golden colour.
14. Add asafoetida and red chillis.
15. Add the grounded pachadi and mix it well.
16. Allow the ginger pickle to cook for 5 mins or till the ginger pickle absorbs all the oil.
17. Once done transfer the allam pachadi to another clean and dry bowl.
18. So that the pachadi won't burn.
19. Allow this to cool completely and store in a clean and dry air tight container.
20. This can be stored for 2 to 3 months.
21. Serve ginger pickle with hot piping rice, idli or dosa.