Authentic Spicy South Indian Ginger PickleVeg

1

Prepare the Base Squeeze the soaked tamarind to extract a thick pulp, straining out any seeds or fibers. Set the pulp aside. Peel the ginger and chop it very finely or pulse it in a blender for a coarse texture.

2

Fry the Ginger Heat half of the sesame oil in a heavy-bottomed pan. Add the ginger and sauté over medium heat until it turns golden brown and loses its raw aroma. Remove the ginger and set aside.

3

Temper the Aromatics In the same pan, add the remaining oil. Once hot, add mustard seeds and let them splutter. Add fenugreek seeds, dry red chilies, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.

4

Simmer with Spices Pour the tamarind extract into the pan. Add turmeric powder, red chili powder, and salt. Bring the mixture to a boil and let it simmer for 5 minutes until the raw smell of tamarind disappears.

5

Combine and Thicken Add the sautéed ginger back into the pan along with the powdered jaggery. Stir well and cook on low-medium heat.

6

The Oil Separation Stage Continue cooking, stirring occasionally, until the mixture thickens into a dark, jam-like paste and the oil begins to separate from the sides of the pan.

7

Cool and Store Turn off the heat and let the pickle cool completely in the pan. Transfer to a clean, sterilized glass jar. While it can be served immediately, the flavors are best after resting for a few hours.