 Ginger and tamarind pickle is a traditional South Indian and family recipe passed down from generations. This condiment tastes sweet, sour and spicy. The health benefits of ginger include supporting digestion, relieving nausea, easing joint pain and swelling and regulating blood glucose and cholesterol levels. Health benefits of tamarind include reducing inflammation, supporting healthy digestion, may protect against cancer, protecting the heart and regulating blood glucose levels.
Ingredients: 150g tender ginger, 50ml tamarind juice, 50g sugar, 2 tablespoons of chilli powder, ½ teaspoon of asafoetida (dried gum oleoresin tapped from the thick roots of several species of Ferula, a perennial herb in the giant fennel family), 1 teaspoon turmeric powder, 10ml sesame oil, ½ teaspoon mustard seeds, curry leaves, salt. Method: 1. Remove the ginger skin, then wash the ginger and chop into small pieces. 2. Soak the tamarind in boiled warm water. 3. Heat the pan and add the sesame oil, then add mustard seeds and the chopped ginger and fry for 2-3 minutes over medium flame. 4. Add the turmeric powder, chilli powder, curry leaves and salt and stir well. 5. Next, add the tamarind juice and allow the dish to boil. Add the sugar and keep stirring till the gravy becomes thick. 6. Allow to cool before enjoying.
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