Ingi Thokku - ginger pickle

 

South Indian food has its unique healthy blends and very strong flavors. I have always loved the blend and mix of flavors in the cuisine. Every time I make south Indian food, our appetite grows much more. Pickles have a special mention whenever I make this cuisine. Any new vegetable I try in my overseas stay I always try it through the south Indian flavors. I have tried to pickle many vegetables. The inspiration comes from the variety, the taste and the strong aroma. It’s simple yet you can’t ignore the cuisine and can easily get addicted. I had a lot of ginger at home and since ginger is wonderful for digestion as well as is great in winters,  I thought I should try making this pickle . I hope you all will enjoy this and try it out. Mixed with rice, dosas or idlis,  it’s a sure heart warming and exciting addition to the plate. 

Ingredients 

250 gms strong ginger washed, scraped and chopped roughly  

8-10 green chilies( reduce of you like)

1 head of garlic chopped roughly 

2-3 tbsp chopped curry leaves (blends better)

1/2 cup oil (sesame best, I use what is around)

1/4 tsp hing

1 tbsp mustard seeds

1 tbsp each urad & chana dal( optional)

2 tbsp jaggery 

2 walnut size tamarind made into pulp in hot water 

1/2 cup chopped tomatoes or purée 

Salt ( we need a lot to give long shelf life) 

1 tsp turmeric

3 tbsp roasted mustard powder 

1 tsp roasted methi/fenugreek seeds crushed

Method 

1. Heat oil and add hing and mustard seeds. Let them pop. 

2. Add dals and sauté till golden. Add curry leaves and let them color. (Love this aroma)

3. In a chopper, add ginger and chilies and roughly chop them fine. Not a paste though. Finely chopped. 

4. Add the garlic to the oil and let them get golden. 

5. Put in the ginger and the spices. Cover and cook on low heat to release the water. Do not add any water. 

6. Add the tomatoes and tamarind pulp and cook again till it starts to release the oil. 

7. Add the jaggery and cover to cook again. It helps to balance the sharpness of the ginger. 

8. Add more oil if needed. Keep cooking till the oil starts to seep out and the ginger is cooked. 

9. There should not be any water as it helps to keep longer shelf life. 

10. As it ages the spice gets lesser. So don’t stress if it’s too spicy. Adjust the spice and salt to taste. Enjoy this in winters with idli, dosa, ghee rice or with porridge. Taste great with everything.