Ginger pickle or Ingi Urugai or Adrak Ka Achaar is one of the great and unique pickle recipes that is been prepared in South india in various ways.
In tamil nadu, this is prepared typically like any other pickles but added jaggery to reduce the musty/earthy to taste of ginger.
The fresh ginger is used for making this recipe. Based on the strong flavor, one can adjust the red chillies and jaggery quantity. If it is prepared in small quantities for immediate consumption, reduce the jaggery quantity.
For the below quantity of ginger, the jaggery is perfect and after storing it for couple of days, you may not feel the sweet taste at all.
Make sure to choose the ginger without much fiber. We saute ginger for easy grinding. If the ginger is soft and fresh, this step can be avoided.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 1 cup
Gingelly Oil – ¼ cup
Mustard seeds – 1 tsp
Asafoetida – a big pinch
Fenugreek seeds – ½ tsp
Dry red chillies – 12
Ginger – 1 cup, peeled and chopped
Tamarind – 1 amla size, soaked in ¼ cup warm water
Jaggery – ¼ cup
Salt – to taste
1) Peel the skin of the ginger and chop into cubes. Soak tamarind in the 1/4 cup of water.
2) Meanwhile, heat a pan. dry roast the fenugreek seeds and dry red chillies. Once roasted, transfer it to a plate and cool down.
3) To the same pan, add a tablespoon of oil, add the chopped ginger. Saute for 3-5 minutes continuously.
4) Transfer the sauteed ginger to a mixer jar. Add roasted fenugreek, dry red chillies, powdered jaggery, soaked tamarind and grind it to a fine coarse paste.
5) Heat remaining oil in the same pan. Throw mustard seeds and let it splutter. Add asafoetida.
6) Add ground ginger paste and salt to taste.
7) Stir well and simmer it till the oil oozes out. It tends to give bubbles, so cover it using the lid and cook it. Stir it at even intervals.
8)Once the pickles started leaving the sides and oozes oil and becomes thick .turn off the flame.
9) Cool down completely and store it in a airtight container.
1) It is served as a condiment for curd rice and all type of stuffed parathas.
1) If the ginger you use is very tender, reduce the jaggery quantity a bit. The same is applicable for strong flavored ginger as well.
2) Use spoon for peeling the skin of ginger easily.
3) Add more oil if preferred. I prepared it in a small quantity and hence added only 4 tbsp of gingelly oil only.