Ginger Pickle (Allam Pachadi)

Ingredients

• 1 cup ginger (peeled and chopped)
  

• 1 lemon-sized tamarind
  

• 3 tbsp jaggery
  

• 1/2 tsp cumin seeds
  

• 2–3 dried red chilies
  

• Salt to taste
  

• 120 ml Tilaya Hulled Gingelly Oil
  

Method

• Soak tamarind in warm water and extract pulp.
  

• Sauté ginger, cumin, and red chilies lightly in 1 tbsp oil. Cool.
  

• Blend sautéed ingredients with tamarind pulp, jaggery, and salt.
  
  
• Heat remaining oil and cook the paste on low for 5–7 mins.
  
  
• Cool and store. Keeps well for weeks.
  
  

Pro Tip:
 Always use clean, dry utensils and airtight glass jars to keep pickles fresh and flavorful.