1. Ginger : 100 gram
2. Tamarind : 20 gram
3. Chilli powder : 2 tablespoon
4. Asafoetida powder : 1/8 teaspoon
5. Mustard seeds : 1 teaspoon
6. Fenugreek seeds : 1/2 teaspoon(roasted and powdered)
7. Curry leaves : 2 strands
8. Oil(preferably gingelly oil) : 1 cup (for frying)
2 tablespoons (for preparing the pickle)
9. Salt : to taste
Method of Preparation:
Soak the tamarind in 1 cup of water and take out the juice.
Clean, wash and cut the ginger into thin slices.
Heat 1 cup oil in a frying pan. When the oil is heated, add the ginger slices and fry till the ginger slices are crisp.
Remove the ginger pieces from fire, drain the excess oil and make a powder of it.
In a pan, heat 2 tablespoons of oil. Add the mustard seeds and curry leaves.
When the mustard seeds crackles, add the tamarind juice, chilli powder, asafoetida powder, fenugreek powder,salt and
bring to a boil.
Reduce the flame and add the powdered ginger to it. Cook on low flame for 1 minute.
Remove from fire.
Cool the pickle and transfer it to a clean, dry glass jar.
The pickle is now ready for use.
A small piece of jaggery or 1 tablespoon sugar, added to the pickle while cooking will reduce the sting of chillies and ginger.