Ginger Pickle

  

               

Ingredient

1.         Tamarind                      ¼  kg

2.         Ginger  paste                4 Tbs

3.        Jaggery                         4 Tbs

4.        Oil                               ¼  kg

5.        Mustard Seeds              4 Tbs

6.        Methi   seeds                1 Tbs

7.        Hing                             1 Tsp

8.        Red Chili Powder           1 Tbs (Adjust to Taste)

9.        Salt                              2 TBs (Adjust to Taste)

10.      Garlic claves                 10

Method

1.        Add Mustard seeds, Methi Seeds to pan and dry Roast them,

           Grind them into a nice powder

2.        Add Tamarind, ginger and jaggery to a mixer and grind into a

           smooth paste using little water

3.        Add oil into pan once oil is hot  enough add 1 tsp mustard

           seeds ,urda dal, hing and  five garlic calves

4.        Once all the ingredients and fried for 2 mins add the tampered oil 

            to the paste

5.        Chutney tastes good with , Hot rice, Dosa and Idly

Note: Ginger pickle can be stored in an air tight container for up to 6 months .