Most of the Indian people have the habit of adding ginger pickle to their meals and breakfast regularly. Ginger acts as the main stimulant of your gastro-intestinal tract. But how to cook ginger and make a pickle or achar is an exceptional skill. When included in your diet in a pickle form we are sure that most of the people like it rather than being combined with other dishes. This is a common side dish that goes well with all types of breakfasts and curd rice.
Grinded Ginger when mixed with exact quantity of tamarind, red chilli powder, fenugreek powder and turmeric powder makes our magic possible.
Ginger, dry red chilli, turmeric powder, tamarind, garlic, fenugreek powder, jaggery, salt, Ground nut oil etc..
Feast to your taste buds:
Sweet and sour ginger pickle is goes very well with rice and breakfast accompaniment, especially with idli, dosa. The probiotics in the pickle helps your gut by retaining healthy bacteria. Our packing is so intact that you will feel the freshness and aroma to the fullest.
Don’t use wet spoon for serving the pickle as it might reduce the shelf life of pickle.
Store the pickle in refrigerator for longer shelf life.