One of my favorite South Indian pickles is sweet and sour ginger pickle. Ginger is available all year round, and this pickle can be made all year round. In fact it can be stored in a jar, and can last several months to several years. It is great with Upma, pesarattu and more.
2-3 ginger shoots, washed, peeled and grated
3-4 cubes of jaggery ( more if you have a sweet tooth)
1-2 cups of thick tamarind sauce
salt to taste
sesame or olive oil
red chilli powder to taste, and as needed
dash of asapoetida
touch of tumeric
To a pan, add some sesame or olive oil. Add grated ginger and fry till golden.
Meanwhile to a saucepan add tamarind juice and jaggery and continue to boil in medium low until the sauce thickens. Add grated and fried ginger and mix well. Remove from flame. Adjust jaggery, tamarind and ginger accordingly.
Meanwhile heat another saucepan with some oil, turmeric, asaphoetida, and red chilli powder for 1-2 minutes. Add to sweet and sour ginger mix, and mix well.
Season with salt and mix well.
Always adjust salt and seasoning to personal preference.