green chillies – 100gms
ginger – 100 gms
tamarind – 100gms
mustard – 2 tsp
fenugreek seeds 25 gms fry well and powder
salt to taste
turmeric powder – 1 tsp
gingerly oil – 100 ml
jaggery – 100gms
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 minutes .
Next add the tamarind syrup to it. Add salt and turmeric powder allow it boil for about 10 mts in low flame
Once the chilly and ginger gets cooked and becomes little thick add the jaggery and the fenugreek powder and keep on stirring it for about 5 mts .
You start getting good smell of chilly, ginger, jaggery and once the oil starts coming out it means your pickle is ready.
This pickle can be kept up to a max of 6 months.