Spicy ginger-garlic-raisins pickle

One of my earliest childhood memory was sitting in my grandmother’s kitchen savoring her banana leaf meal with her delicious homemade pickles. It brings back great comfort when I reminisce of my grandmother’s touch – be it her touch in everything she cooks or her warm fuzzy hugs. I miss all of that. When I watch myself concoct delicious meals for my family or when I hold Svadhi close to me – I see a part of my grandmother living inside me. In fact, I dreamt of my grandmother’s pickles last night. So, I woke up this morning and decided to make some pickles.

This homemade pickle is a fry cry from the store-bought ones which are laden in excessive amount of salt. The rest of the flavors are basically drowned in the huge amount of salt and tamarind used in the store-bought pickles. This homemade pickle is full of flavor and the right amount of spice for the kick. The raisins and cranberries give a sweet crunch to the tangy hot pickle.


  • Garlic, thinly sliced in rings
  • Ginger, finely chopped
  • Dried chilies, cut in 1-inch length
  • Raisins
  • Cranberries, chopped
  • Tamarind, soak for 1/2 hour and make a paste (use minimal water) – discard seeds
  • Chili powder
  • Salt
  • Brown sugar
  • Oil


  1. Heat oil in a wok.
  2. Add the garlic and ginger. Fry till fragrant.
  3. Add tamarind paste. Fry.
  4. Add chili powder.
  5. Add raisins and chopped cranberries.
  6. Fry till everything is well combined and fragrant.
  7. Season with salt and sugar.
  8. Stir continuously in slow fire until the oil separates.
  9. Cool completely.
  10. Store in an air-tight container.
  11. Always use a dry spoon to scoop out pickle from the jar.
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