|Ginger garlic chilly pickle|
|Inji poondu milagai oorugai|
Whole garlic - 4
Green chilly - 6
ginger (chopped) - 1/2 cup
tamarind - 1 lemon size
jaggery (brown sugar) - 2 tbsp
white vinegar - 4 tbsp + 1 tbsp
red chilly powder - 2 tsp
sea salt - 3 tbsp
whole red chilly - 2
mustard - 1 tsp
channa dal - 1 tbsp
hing (asafoetida) - 1/4 tsp
sesame oil - 1/2 cup
To fry and powder:
fenugreek / methi seed - 1 tsp
mustard - 1 tsp
(hing - small bit , if not used for tempering)
oil - 1 drop
Peel the garlic, ginger and rinse in water. Remove the stem in green chilly, rinse in water + 1 tbsp vinegar solution.
Drain water and pat dry using a dry cloth / kitchen paper towel. Keep it in a plate or paper towel to dry in room temperature (under fan) for 4 - 5 hours.
Take 1/4 th portion of garlic, ginger and grind to a fine paste using a mixie.
Chop the remaining ginger, green chilly finely. Slice all the garlic into two.
Extract thick tamarind juice using 1/2 cup of BOILING water and keep side.
Heat 1 drop of oil in a wok, fry the mustard, fenugreek and powder them.
In the same wok, heat 1/2 cup oil . Add mustard, channa dal. After the mustard starts crackling, add bits of red chilly, hing powder.
Immediately add the chopped ginger, garlic, green chilly and saute till it seems semi cooked.
Then add the ginger garlic paste, tamarind extract and cook in low heat till raw smell goes.
Add required salt, jaggery, red chilly powder and bring to a boil.
Before switching off, add the prepared mustard, fenugreek powder.
Let this cool completely.
Mix the vinegar and stir well using a dry spoon.
Store in clean dry bottles.
Ginger garlic chilly pickle is ready!
Serve as side dish with rice or chapati.
This pickle is good for digestion.
Vinegar can be replaced by juice of 2 lemons (but vinegar increases the shelf life of any pickle in all climates).
Using solid hing will make the pickles more flavorful (I have used a small bit of LG compounded asafoetida / hing).