Ingredients:

100 g – ginger
200 g – tamarind
50 g – jaggery
50 g – salt
1 tsp – methi seeds (dry fry & powder)
1/2tbsp – mustard seeds (powdered)
20 – garlic cloves (de-husked)
250 ml – gingely 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 & cut ginger into small pieces, dry them with out 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 & 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 & mustard powders, salt,
5.Run blender till every thing is mixed well & becomes a smooth paste.
6.Remove it into a clean bowl & keep it aside.
7.Heat oil,add hing, red chillies, jeera & curry leaves
8.Fry till the seeds splutter, remove from fire, cool & pour it over the prepared pickle.
9.Mix well & put the pickle in a clean bottle.
10.It will keep for 2 month if refrigerated.