Mango ginger (or ginger) pickle (Allam pachchadi)

I have recently discovered a passion for making pickles (See Mango and Gooseberry pickles on this blog). I like the fact that I can control the oil used, I use olive oil, the spice level, I want them super spicy, and the salt levels, I make them low salt. Here is another fabulous pickle.

This pickle is relatively simple to make and intensely flavoured with ginger, or in this case, the milder mango ginger. The flavours are potent, spicy, and gingery but balanced by sugar and spices. This pickle can be used as a side condiment for any Indian meal or as a pop of flavour for a Western main course.

This is a wonderful cookbook packed with traditional dishes. It was written by Archana Pidathala as an ode to her grandmother's cooking. This book is so much more than a collection of recipes; it brings to my table a history of the cuisine and people. Wonderfully written and with beautiful photographs, this cookbook fills a gap in my bookshelf in a cuisine that I know very little about.

For more delicious and spicy dishes from this cookbook, click here.

Ingredients:

For the pickle:

150 grams ginger

2 + 3 tablespoons oil

10-15 dried Kashmiri chilies, or dried red chilies of your choice. 10 chilies is hot and 15 is super hot

1 teaspoon coriander seeds

1 teaspoon cumin seeds

3/4 teaspoon fenugreek seeds

4 tablespoons jaggery

Salt, to taste

For the tempering:

3 tablespoons oil

1/2 teaspoon mustard seeds

1 tablespoon split urad dal

1 tablespoon split chana dal

1 dried red chilli

10 curry leaves

A generous pinch of asafoetida

Peel and wash the ginger thoroughly. Cut it into very small dice and allow it to dry on paper towels for 30 minutes.

Meanwhile, dry roast the red chillies, coriander, cumin, and fenugreek seeds individually until each is lightly toasted and aromatic and the aromatic oils have been released. Cool and grind to a fine powder in a spice or coffee grinder. Mix in the jaggery and salt.

Heat the two tablespoons oil on high heat and add the ginger. Be careful; if the ginger is still wet, it will splatter. Fry until the pieces begin to turn a light golden colour, about 4-5 minutes. Remove and cool.

Add most of the cooled ginger, saving about 2-3 tablespoons, to a small grinder; add the powdered spice mix and just enough water to form a smooth paste. Do not dilute too much. Grind to a smooth purée.

Heat the 3 tablespoons of oil in a small pot. Add the purée and cook over low heat until the paste thickens and the oils begin to float to the surface. Be careful that the paste does not stick to the bottom and burn. Remove from the heat and cool.

Heat the oil for the tempering in a small pot (varghar vatki) and add the mustard seeds. As soon as they pop, add the rest of the ingredients, except asafoetida, in sequence. Fry for 1 minute, add the asafoetida, and take off the heat. Pour over the pickle and mix in.

T his pickle keeps in the fridge for 2-3 weeks. I prefer to keep it in the refrigerator, but make sure you remove it 30 minutes before eating it so it comes to room temperature.