Ginger Pickle

Ginger Pickle (Allam Pachadi) is a South Indian style pickle made with fresh ginger cooked into a spicy, tangy masala and preserved in oil. It has a bold ginger flavor with a thick, well-coated texture.

Prep Time15

Cook Time10

Resting Time1

Total Time25

Course: pickles

Cuisine: Indian

Keyword: Ginger Pickle

Servings:

Calories: 27kcal

Ingredients

500 g ginger peeled and finely chopped or grated
18 g sea salt about 1 tbsp
150 ml wood-pressed oil about ⅔ cup
20 g mustard seeds powder roasted stone-ground about 2 tbsp
8 g fenugreek seeds powder stone-ground about 1 tbsp
25 g Guntur red chilli powder stone-ground about 2 ½ tbsp
20 g garlic about 8 to 10 cloves, crushed
4 g turmeric powder stone-ground about 1 tsp

US Customary - Metric

Instructions

Peel the ginger, then chop it finely or grate it. Pat it dry using a kitchen towel so there is no extra moisture.
Heat the wood-pressed oil in a pan on medium heat. Add the ginger and cook for 6 to 8 minutes, stirring often, until the raw smell reduces and the ginger turns slightly darker.
Lower the heat and add the turmeric powder. Mix for 10 to 15 seconds so it blends evenly.
Turn off the heat and let the mixture cool completely. This is important because adding spice powders to hot oil can make the pickle taste bitter and can reduce shelf life.
Once cooled, add the sea salt, red chilli powder, roasted mustard powder, fenugreek powder, and crushed garlic. Mix well until everything forms a thick masala and coats the ginger evenly.
Transfer the pickle to a clean, dry glass jar. Press it down lightly and make sure a thin oil layer sits on top.
Rest the pickle for at least 12 hours before eating so the flavors settle properly. Store in the fridge and always use a dry spoon.

Notes

Ingredient swaps

If wood-pressed oil is not available, sesame oil or mustard oil works well too.
Mustard powder can be replaced by dry roasting mustard seeds and grinding them finely.
Fenugreek powder can be replaced by dry roasting fenugreek seeds and grinding them finely.
For a milder pickle, reduce the red chilli powder slightly.

Technique tips

Pat the ginger fully dry before cooking to reduce extra moisture in the pickle.
Cook ginger on medium heat until the raw smell reduces, but do not brown it too much.
Let the cooked ginger mixture cool completely before mixing in spice powders.
Keep heat low when adding powders to avoid bitterness.

Make-ahead and storage

Let the pickle rest for 12 to 24 hours for best flavor.
Store in a clean, dry glass jar and keep it refrigerated for longer shelf life.
Use a dry spoon every time and avoid introducing moisture into the jar.
A thin oil layer on top helps preserve freshness for longer.

Serving ideas

A small spoonful instantly adds strong flavor to simple meals.
Works well as a side with dal, curd rice, or khichdi.
Can be used as a spicy spread in wraps and sandwiches.

Twist ideas

A little jaggery gives it a sweet-sour balance.
Roasted sesame powder adds a nutty depth.
A pinch of hing brings a stronger achar aroma.
Lemon juice makes the tang brighter and cleaner.
Black pepper adds warm heat that feels different from chilli.

Nutrition