Pickle and curd rice…to me, its a match made in heaven. It is comfort food in the more simplest forms. Pair the curd rice with a quick and easy ginger pickle, and it not only rounds off your meal, it also aids in digestion. Honey and ginger is also another classic combination, and instead of adding jaggery to make the pickle slightly sweet, I have used honey..and it makes it even more delicious.
Heat the oil in a pan.
Add the mustard and let it splutter.
Add the broken chillies and the curry leaves.
Add the ginger, turmeric powder and salt.
Cook the ginger for about 5 minutes.
Add the red chilli powder, tamarind paste and cook for another 2-3 minutes, until the oil oozes out from the side.
Add the apple cider vinegar and the honey, cook until incorporated.
Let cool and spoon off into a bottle. If refrigerated, this will stay put for 1 month.
Note:
There are two different spicy tastes in this pickle, one from the chilli and there is the warmth from the ginger itself.
Perfectly balanced by the tangy taste from the vinegar / tamarind and rounded off with the sweetness of honey.
You can add more honey if you want it more sweet.
1 Cup of Grated Ginger
2 tbsp Mustard Oil
1 tsp Mustard
1 tsp Turmeric Powder
2 Red Chillies, Broken
Spring of Curry Leaves
1 tbsp Tamarind Paste
1 tbsp Apple Cider Vinegar
2 tbsp Honey
1 tsp Red Chilly Powder
Salt to Taste