Ginger and Green Chilly Pickle | Allam Pachimirapa Pachadi
Preparation Time: 30-40 minutes
Shelf life: 6 months in freezer
Yield: 2 kgs
This is an easy to prepare pickle. It goes well along with Idly, Dosa, Vada, etc. You can use a small quantity when required, dilute the pickle according to the required thickness. In this pickle Ginger, Tamarind, Jaggery and Green chilly are main ingredients.
1.Ginger which is good for digestion and can help fight infections.
2.Jaggery is rich in minerals, mainly iron.
3.Tamarind is good for easing stomach discomfort and aiding digestion.
4.Green chilly is a rich source of vitamin C, vitamin B6, Iron, Copper and has many health benefits.
Cleaned and peeled Ginger: 250 grams
Jaggery: 250 grams
Green Chilies: 250 grams
Tamarind paste (step by step instructions): 250 grams
Bengal gram: 50 grams
Urad dal: 50 grams
Coriander seeds: 100 grams
Cumin seeds: 25 grams
Fenugreek seeds: 1/2 tbsp
Curry leaves: 100 grams
Garlic: 125 grams
Turmeric: 1/2 tsp
Oil: 4-5 tbsp
Salt: approximately 250 grams
Boiled and cooled water: 250ml
Step 1: Roast Bengal gram and Urad dal for 2-3 minutes, keep it aside
Step 2: Roast Fenugreek seeds, Coriander seeds for 2-3 minutes. Add Cumin seeds to the mix and roast for a minute. (Why : If we roast Cumin seeds along with Coriander seeds, Cumin seeds will get burnt). Keep it aside
Step 3: Fry Green chilies in 2 tbsp oil in a pan, keep them aside
Step 4: Fry Ginger in 2 tbsp oil for 3-5 minutes in medium flame (good aroma is the indication to stop frying)
Step 5: Fry Curry leaves in 1 tbsp Oil for a minute
Let them cool.
Step 6: Blend roasted Bengal gram and Urad dal
Step 7: Blend fried Curry leaves
Step 8: Blend Garlic, Green chilly and Ginger by adding 1/2 tsp Turmeric powder (Add water each time while blending if required)
Step 9: Mix everything in a mixing bowl by adding Salt, Jaggery and Tamarind paste
Step 10: Blend the mixture again in a blender
Ginger and Green chilly pickle is ready :)
Store it any air-tight container in a refrigerator.
This pickle tastes good with Dosa, Idli, Vada, etc.
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