Ginger Chutney Pickle Recipe

Keeping the taste of pickle in mind, today we are going to make Andhra Style Ginger Pickle.  It is also called ginger chutney. It is eaten with idli, dosa or uttapam.  This ginger pickle is very easy to make and it is ready in a jiffy.  It tastes wonderful especially with parathas.  So you too make this pickle of ginger with this easy method and taste its spicy taste.


Ingredients for Andhra Style Pickle


Oil - 4 tbsp

Mustard Seeds - ½ tsp

Fenugreek Seeds - ¼ tsp

Dry Coriander Seeds - 1 tbsp

Split Chickpeas - 1 tbsp

Split Black Gram Lentils - 1 tbsp

Cumin Seeds - 1 tsp

Ginger - ⅓ cup (50 grams), chopped

Tamarind Pulp - ½ cup

Asafoetida - 2 pinch

Kashmiri Red Chilli - 25 grams

Jaggery - ½ cup (80 grams)

Salt - 3 tsp


For Tadka


Oil - 1 tbsp

Mustard Seeds - ½ tsp

Fenugreek Seeds - ¼ tsp

Red Chilli - 2

Curry Leaves - 10-12


Process of making Ginger Pickle


Heat 4 tbsp of oil (sesame or groundnut oil) in a pan.  Reduce the flame to low and put ½ tsp of mustard seeds, ¼ tsp of fenugreek seeds, 1 tbsp of whole coriander, 1 tbsp of chana dal, 1 tbsp of urad dal and 1 tsp of cumin in hot oil.  Now fry the spices till the lentils turn light brown.


When the colour of the spices and lentils turns light brown, add 50 grams of chopped ginger into it.  Now fry the ginger and spices on low flame while stirring continuously till the colour of the spices turns brown.  When roasted, add 2 pinch of asafoetida and 25 grams of whole kashmiri red chilies.  Fry them lightly, then turn off the flame and cool them.


Break 50 grams of tamarind in a bowl and soak it in ½ cup of hot water for 10-15 minutes.  Sieve it after the time is up, if the thick pieces remain, then add it to the water and filter it back.  Put roasted masala, ½ cup of jaggery, ½ cup of tamarind pulp and 3 tsp of salt in a mixer jar.  Grind them coarsely and take them out.


Process of making Tadka


Put 1 tbsp of oil in a pan and heat it.  Put ½ tsp of mustard seeds in hot oil and let it crackle.  When it crackles, add ¼ tsp of fenugreek seeds and fry them lightly.  Then add 2 small whole red chilies after breaking them in half and fry them lightly.  Turn off the flame and add 10-12 curry leaves and mix it, then put it on the pickle and mix it well.  Ginger pickle will be ready.




Can eat ginger pickle for 2 months by keeping it outside and for a whole year by keeping it in the fridge.

Ginger Chutney Pickle Recipe



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