Authentic Ginger Tamarind Pickle Recipe – Traditional Indian Chutney

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger Tamarind Pickle Recipe – Traditional Indian Chutney

Introduction

Oh, pickle! Is there anything that quite elevates a simple meal like a good Indian pickle? This Ginger Tamarind Pickle (Allam Avakaya as my grandmother called it!) is a family favorite, and I’m so excited to finally share it with you. It’s a little bit spicy, a little bit tangy, and completely addictive. I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it took a few tries to get it just right. But trust me, the effort is SO worth it. It’s a taste of home in a jar!

Why You’ll Love This Recipe

This isn’t just any pickle; it’s a flavor explosion! The warmth of ginger, the tang of tamarind, and the subtle bitterness of fenugreek create a truly unique and satisfying condiment. It’s perfect with rice, roti, or even just a spoon when those cravings hit (no judgement here!). Plus, making your own pickle is incredibly rewarding – you control the ingredients and spice level, and the aroma that fills your kitchen is heavenly.

Ingredients

Here’s what you’ll need to make this delicious pickle:

• 250 grams Ginger
• 100 grams Tamarind
• 90 ml Oil (I prefer mustard oil, but more on that later!)
• 50-75 grams Jaggery (adjust to your sweetness preference)
• 6 tbsp Red Chili Powder
• 1/4 tsp Turmeric Powder
• 1 tbsp Fenugreek Seeds
• As needed Salt
• 1 tsp Mustard Seeds
• Few cloves Garlic
• 2 sprig Curry Leaves
• 2 Red Chilies (dried)
• 1 Pinch Hing (Asafoetida)

Ingredient Notes

Let’s talk ingredients! A few things make this pickle truly special.

• Ginger: Fresh ginger is essential. It’s the star of the show, so choose firm, plump ginger with a lovely aroma. Don’t even think about using the powdered stuff!
• Tamarind: Quality tamarind makes all the difference. I like to use a block of tamarind and make the pulp myself, but you can also find pre-made tamarind paste. Just make sure it’s not overly sweet.
• Fenugreek Seeds: These little seeds add a unique, slightly bitter flavor that’s characteristic of South Indian pickles. Don’t skip them! Roasting and grinding them yourself is best for maximum flavor.
• Jaggery: Jaggery balances the spice and sourness. You can use different types – date jaggery is my personal favorite for its rich flavor.
• Oil: Traditionally, mustard oil is used for its pungent flavor. If you don’t like the strong taste, you can use vegetable oil or sunflower oil, but it will slightly alter the flavor profile.
• Spice Level: This recipe is for a medium spice level. Feel free to adjust the red chili powder to your liking (more on that later!).

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and peel the ginger. It’s important to dry it thoroughly – any moisture can lead to mold.
2. Soak the tamarind in minimal water (about 1 cup) to create a thick pulp. Once softened, strain it to remove any seeds or debris.
3. Dry roast the fenugreek seeds in a pan until fragrant. Let them cool, then grind them into a fine powder.
4. Chop the ginger into small cubes and fry in the oil until golden brown. This step is crucial for developing that lovely flavor. Be patient and don’t rush it! Let the ginger cool completely.
5. Blend the fried ginger into a smooth paste – no water needed!
6. In a large bowl, combine the tamarind pulp, red chili powder, turmeric powder, salt, and jaggery. Add the ginger paste and blend everything together until well combined.
7. Add the fenugreek powder and blend briefly – just enough to incorporate it.
8. Now for the tempering! Heat the remaining oil in a pan. Add the mustard seeds and let them splutter. Then add the garlic, curry leaves, and red chilies. Fry until the curry leaves are crispy and fragrant. Finally, add a pinch of hing.
9. Pour the tempered spices over the blended pickle mixture. Mix well while the mixture is still hot.
10. Let the pickle cool completely before transferring it to an airtight glass jar. And that’s it!

Expert Tips

• Make sure all your utensils are completely dry. Water is the enemy of pickle preservation!
• Use a clean, dry spoon every time you take pickle out of the jar.
• Don’t be afraid to taste and adjust the seasoning as you go.

Variations

• My friend Priya adds a tablespoon of mustard powder to her pickle for an extra kick.
• For a sweeter pickle, increase the amount of jaggery.
• My mom always adds a few cloves to the tempering for a warm, aromatic flavor.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your jaggery is processed without bone char (some brands use it for filtering).

Spice Level Adjustment

• Mild: Reduce the red chili powder to 3 tbsp.
• Medium: Use 6 tbsp red chili powder (as per the recipe).
• Hot: Increase the red chili powder to 8 tbsp or add a pinch of cayenne pepper.

Festival Adaptations

This pickle is a staple during festivals like Diwali, Ugadi, and Onam. It’s a wonderful addition to festive meals and makes a thoughtful homemade gift.

Gluten-Free Option

This recipe is naturally gluten-free!

Serving Suggestions

This pickle is incredibly versatile. Serve it with:

• Steaming hot rice and a dollop of ghee
• Roti or paratha
• Idli or dosa
• As a side dish with your favorite Indian meal

Storage Instructions

Store the pickle in an airtight glass jar in a cool, dark place. It will keep for several months, even up to a year, if stored properly.

FAQs

What is the best type of tamarind to use for this pickle?

I recommend using a block of tamarind and making the pulp yourself. It gives you more control over the flavor and ensures you’re not getting any added sugars or preservatives.

How can I adjust the spice level of this pickle?

Simply adjust the amount of red chili powder! Start with less and add more to taste.

Can I use powdered ginger instead of fresh ginger?

While you can use powdered ginger in a pinch, it won’t have the same flavor or texture as fresh ginger. Fresh ginger is really key to this recipe.

What kind of oil is traditionally used for making this pickle?

Mustard oil is traditionally used for its pungent flavor. However, you can use vegetable oil or sunflower oil if you prefer.

How long does this pickle typically last if stored properly?

If stored in an airtight jar in a cool, dark place, this pickle can last for several months, even up to a year.

How do I prevent mold from growing in my homemade pickle?

Make sure all your utensils are completely dry, and ensure the pickle is fully cooled before transferring it to the jar. Always use a clean, dry spoon when taking pickle out of the jar.