Spicy Ginger Pickle / Easy Inji Thokku

After I made the Tomato Thokku, I wanted to try my hand at making other variety of pickles. After all DH is a huge pickle fan and would not take his lunch without pickle. So to begin with I made a simple ginger pickle. I saw this recipe in a magazine and bought extra ginger on my grocery shopping last week. This is an easy to make pickle with simple ingredients.

Ingredients:
Ginger - 50 g - 1 cup - roughly chopped
Red chillies - 6
Red chilli powder - 1/4 tsp or to taste 
Tamarind - Size of a strawberry
Garlic - 2 fat cloves
Salt - 1/2 tsp to taste
Gingelly oil - 50 ml - 70 ml - per need
To Temper:
Mustard seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Jaggery - size of a blueberry

Method:
Heat 2 tbsp of oil and saute ginger, garlic, red chillies and tamarind. When the ginger cubes are cooked (should cut through when cut with a spoon) remove from heat and let it cool. Transfer to a blender/mixie and make a fine paste. Heat the remaining oil and add mustard seeds and asafoetida. When the mustard seeds splutter, add the ground paste with salt and red chilli powder. Cook in medium heat until the paste is cooked through and oil starts separating from the sides. Add the crushed jaggery and mix well. Remove from heat and allow it to cool. When it is cool transfer to a dry glass container and store.


I am sending this to Serve It - Preserved event happening at my space and Denny's.
Also sending my All-purpose Tomato Thokku, Fenugreek Coriander Thokku and Dried Figs and Dates Spicy Jam to the Serve It - Preserved event.



I am also sending this Ginger pickle to EP Series - Ginger & Pepper Powder event by Julie and also to Pickles & Preserves fest by Kalyani.