Ginger Pickle

By on September 18, 2011



ginger – 100g,

mustard seeds – 1/4 tsp,

fenugreek powder – 1/4 tsp,

asafoetida – 1/4 tsp,

salt – 1/4 tsp,

red chilli powder – 1/32 tsp.


1-Grate ginger finely.
2-After grating the ginger, it is better if you soak the same for 5 min in water, and drain.
3-Take 4 tsp oil and add mustard seeds.
4-When it splatters, add fenugreek seed powder and asafoetida.
5-Add grated ginger, salt, red chilli powder and fry well till the moisture is gone and it becomes a non-sticky paste.