Mango ginger (or ginger) pickle (Allam pachchadi)
Updated: Nov 19, 2021
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 like them super spicy, and the salt levels, I make them low salt. Here is another pickle that is fabulous.
This pickle is relatively simple to make and strongly flavored with ginger, or in this case the milder mango ginger. The flavors are potent, spicy and gingery, but balanced by the sugar and the spices. This pickle can be used as a side condiment for any Indian meal or as a pop of flavor for a Western main course.
This is a wonderful cookbook that is packed with traditional dishes. The book was written by Archana Pidathala as an ode to her grandmothers 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.
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 chili
10 curry leaves
A generous pinch asafoetida
Peel and wash the ginger throughly. Cut into very small dice and allow to dry on paper towels for 30 minutes.
Meanwhile, dry roast the red chilies, coriander seeds, cumin seeds, and fenugreek seeds individually till each is lightly toasted, aromatic and the aromatic oils have released. Cool and grind to a fine powder in a spice or coffee grinder. Mix in the jaggery and salt.
Heat the 2 tablespoons oil on high heat and add the ginger. Careful, if the ginger is still wet it will splatter. Fry till the pieces are beginning to turn a light golden, 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 and add the purée and cook over low heat till the paste thickens and the oils begin to float to the surface. 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 (vaghar 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 and 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 fridge but make sure you remove it 30 minutes before you eat it so it comes up to room temperature.