Ingredients:

• Green chillies – 100gm
• Ginger – 100 gm
• Tamarind – 100gm
• mustard – 2 tsp
• Fenugreek seeds 25 gm fry well and powder
• Curry leaves
• salt to taste
• Turmeric powder – 1 tsp
• Gingerly oil – 100 ml
• Jaggery – 100gm

Method:

1. Heat tawa put oil. When the oil gets hot add mustard seeds and curry leaves to it. Meanwhile cut the chilly and ginger into small pieces and add it and fry for a few mins .
2. Next add the tamarind syrup to it. add salt and turmeric powder allow it boil for about 10 mins in low flame.
3. Once the chilly and ginger gets cooked and becomes little thick add the jaggery and the fenugreek powder and keep stirring for about 5 mins.
4. You start getting good smell of chilly, ginger, jaggery and once the oil starts coming out it means your pickle is ready.
5. This pickle can be kept upto a max of 6 months.

Recipe courtesy of Shyamasuresh