Ginger pickle is a simple but delicious pickle that goes well with dosas. It is popular in the Andhra Pradesh in the South-East of India.
3 tablespoons vegetable oil
1 tsp mustard seeds
1 tablespoon chana dal
1 dozen curry leaves
1 -2 tsp hot chili powder
120g finely diced fresh ginger
4-6 tsp tamarind extract dissolved in 100ml water
Heat the oil in a small pan. When the oil is hot pop the mustard seeds.
Add the chana dal and saute until they start to go golden in colour.
Add the curry leaves and saute for a few more seconds to crisp the leaves. Add the chili powder. Mix well and then add the ginger.
Continue to stir and fry for 2 minutes.
Pour in the tamarind extract and bring to a boil.
Reduce to a simmer. Add a little salt and then start adding sugar a little at a time.
Taste the liquid and adjust until you get a balance of sweet, tang, salt and chili hot flavours.
Recipe by Nikita Gulhane of Spice Monkey