Ginger Pickle

Many thanks Nira Ponniah, I tried your recipe from Sri Lanka Food lovers on FB

Ingredients

1/2 cup coconut oil

1 tsp mustard seeds

1/2 cup chopped ginger

1 green chili

hand full of curry leaves

1 tsp chili powder

1/2 tsp turmeric

1/2 tsp pepper powder

Asafoetida/Hing powder (used in Indian Cooking) if not available add garlic powder and onion powder (1:1)

tamarind - either a ball soaked in hot water or ready made tamarind paste

3 tbsp Jaggery

salt to taste

Method

In a fry pan heat coconut oil then add in the mustard seeds and when they splutter add finely chopped ginger. Fry on medium for about 8-10 minutes till crispy. I raised the heat and it got too hot and almost burnt my crispy ginger. (So never increase the heat!!) I think mine got too dark in colour. Next Time!!! Although some people said it was delish!

Ingredients for Pickle	Jaggery and Ginger	Ground Ginger, Mustard Seeds and Oil

Then add chopped green chilies, curry leaves, chili powder, turmeric powder, asafoetida/Hing powder, and salt. 

Have a small ball of tamarind soaked in about one cup of hot water ready and add this tamarind water to all the fried stuff. Add 2-3 table spoons of grated or crushed jaggery and let it cook and reduce to a thick consistently. 

Tamarind added	Jaggery added

NB: I used 1/2 cup of oil but I think it was too much and I had to drain away a lot of oil before I put into a box. This is a real rice puller and can stay in the fridge for months.