Monday, 15 December 2014

Allen Lonche (Ginger Pickel)


1 cup of chopped ginger(ginger should be of medium type).This is the main ingredient
half cup of tamarind pulp.
1/4 cup of jaggery(crush jaggery before use)
1 tsp turmeric powder
3 tsp of Red chilli powder(or more if you want)
1 tsp fenugreek powder/methi powder(dry roast fenugreek seeds and make powder)
Salt to taste
some oil for sauteeing ginger.

Pinch of hing
2 teaspoon of oil
1 teaspoon of chana dal
1 tsp mustard
5 of garlic crushed (optional)
Some curry leaves


Step 1: Roughly chop ginger and sautee them in a little oil. Fry until thery are golden brown.This removes rawness and moisture from ginger).Allow it to cool.

Step 2: Once the mixture cools down .Grind the ginger into a fine paste without adding water.

Step 3: Add the tamarind pulp to this mixture in grinder.Add methi powder, red chilli powder, turmeric powder, salt and jaggery. Grind the mixture again until all the ingredients have mixed up well.Make fine paste without adding water.

Step 4:  Take off the mixture in a clean and dry bowl.
Step 5: Its time to add seasoning- Heat oil in a pan, add garlic(optional), fry for some time until the rawness of garlic goes away. Add mustard seeds,once they splutter, add red chilly which is cut into half,asafoetida/hing and finally add curry leaves. See to it that garlic does not burn(For amateur cooks :-)). Add this to the ground ginger mixture and Switch off the heat.

Step 6: Mix well so that the ground ginger mixture and the seasoning come together.

Step 7: Very important step- Once cooled, store in a clean and dry, airtight jar for good shelf life.

The very simple step by step recipe of making Ginger pickle is ready.