Ginger Pickle

The tamarind in this pickle adds a sour and fruity taste.

convert measurements
25 g block tamarind
100 g fresh ginger, peeled
2 tbsp oil
1 tsp mustard seeds
a few curry leaves
1 tsp yellow lentils (chana dal)
4 green chillies, slit at the base to expose the seeds
salt to taste


1. Heat the tamarind block in a small saucepan with 100 ml water over a medium heat, until the block 'melts', creating a thickened sauce, approx 15 minutes. Sieve into a bowl and set aside until needed.

2. Finely chop the ginger and set aside. In a small frying pan, heat the oil and, when hot, add the mustard seeds and curry leaves. As the mustard seeds begin to pop, add the lentils. When the lentils are brown, add the ginger and salt to taste and mix well. Cook over a medium heat for 15 minutes, stirring continuously.

3. When the ginger is cooked, add the green chillies and mix well. Then, lower the heat and add the tamarind water, stirring well.

4. Cook for a further 15 minutes, stirring occasionally until the ginger is tender and all of the water has evaporated.

5. Remove from the heat and leave to cool. Store in an air-tight container in the refrigerator for up to four days.