Ingredients:

• 100 g – Ginger
• 200 g – Tamarind
• 50 g – Jaggery
• 50 g – salt
• 1 tsp – Methi seeds (dry fry and powder)
• 1/2 tbsp – Mustard Seeds (powdered)
• 20 Garlic Cloves (de-husked)
• 250 ml – gingili oil
• 50 g – Red Chilli powder
• 3 Red Chillies
• 1 tsp – Haldi
• 1/2 tsp – Hing
• For tempering:
• 1/2 tsp – Mustard Seeds
• 1/2 tbsp – Jeera
• 20 Curry leaves

Method:

1. Wash, peel and cut ginger into small pieces, dry them without any moisture.
2. Fry the pieces in a tsp of oil for a min, keep aside.
3. Soak cleaned tamarind in 50ml of boiling water for 1/2hr and let it cook for 5 min again till it becomes a paste
4. Grind ginger in a mixie into a paste, add red chilli powder, tamarind paste, haldi, jaggery, garlic, methi and mustard powders, salt,
5. Run blender till everything is mixed well and becomes a smooth paste.
6. Remove it into a clean bowl and keep it aside.
7. Heat oil, add hing, red chillies, jeera and curry leaves
8. Fry till the seeds splutter, remove from fire, cool and pour it over the prepared pickle.
9. Mix well and put the pickle in a clean bottle.

Recipe courtesy of Uma Devi Ramachandra