Ginger Pickle / Inji Achar / Adarak Achar

I believe pickling occurs in most parts of the world in summer's as the sun drying can be done very easily.We all love pickles esp with fried rice,khichdi or even parathas.But this pickle doesn't require sun drying and can be used from the day its prepared.Ginger pickle,I first tasted this pickle from the Indian stores out here & very soon became a fan of this pickle.This pickle has no strong flavors of ginger but is actually a total blend of sweetness,sourness & salt.Ginger as such has many medicinal properties,anti inflammatory,relief from cold,digestive uses and even relieves nausea.I never thought to prepare this pickle unless Prabha announced the EP series with Ginger & Pepper corns and so this is my first try to make this pickle but after preparing this at home,my husband is become a true fan of this now.So,try this out !!

Ingredients
ginger  chopped3/4 cup
tamarind 3/4 cup
jaggery powdered 3/4 cup
chilli powder 1/3 cup
garlic cloves 5-6 sliced
urad dal 1/2 tsp
cumin seeds 1/2 tsp
mustard seeds 1/2 tsp
asafoetida a large pinch
fenugreek powder a large pinch
salt 1/3 cup
red dry chillies 2
curry leaves
oil 3/4 cup

Method
-Ensure that you take the young ginger (the one with less fiber); wash,peel & chop the ginger in small pieces.
-Heat a pan on low flame and warm up the chilli powder.Keep aside.
-Heat 2 tsp of oil in the same pan and saute the ginger till it becomes slightly soft and the raw smell disappears.
-Then remove it in a plate and let it cool.
-In the same pan,put the tamarind with half a cup of water .Let it come to boil.
-Skim off the impurities that appear on top when boiling.Put off the flame when it starts to thicken slightly.Cool it down.
-When the mixture cools down,add it to a blender with chilli powder,ginger,salt,jaggery ,asafoetida,fenugreek powder.Blend to a smooth paste.Add boiled cooled water if required.
-In the mean time,heat the remaining oil in a pan and splutter mustard seeds,fry red chillies,pop the cumin seeds,urad dal and curry leaves.Also saute the sliced garlic cloves and put off flame.
-Mix the blended mix to the tempering thoroughly.
-Ginger pickle is ready to serve.

Servings~ 500 gms of pickle

NOTES
* You can use the equal quantity of lemon too instead of tamarind but the pickle may be a little runny kind.
* The consistency should be as of jams.
* Boil and cool a cup of water ahead to avoid messing in between the blending.
* The pickle stays good for a year .Use clean dry bottles to preserve pickles.
* Always use clean dry spoon to take out pickle.Also,use smaller bottles for day to day use rather picking from the larger quantity.
* This pickle is really hot,please be sure to adjust the chilli powder according to your preference of spice.Add half the amount of chilli powder first and then gradually increase if u wish.
* I didn't get curry leaves this time from the stores so haven't added that.

PS: In the EP Series event ,you can use any one of the given herb or spice not necessarily both but the used one should be a compulsory/main ingredient in the dish.I recieved many queries to this,so thought to clarify.Looking forward to all your wonderful entries @ Prabha's space :-)

Sending this to EP series(May) Ginger & Pepper corns guest hosted by Prabha @ Prabha's Cooking, Serve It -Preserved guest hosted by Krithi @ Krithi's Kitchen