1/4 kg ginger
fresh green chilli-10
big lemon size tamarind
salt to taste
turmeric powder – 1tsp.
jaggery powdered – 2tsp (if you need it more sweet add little more)
oil- enough to fry well the ginger and chilli
Cut very finely the ginger or grate it as you wish. Wash it and drain it aside.
There should not be any water. Also cut the chillies very finely.
Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder.
Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well.
Add salt. Let it boil well and become thick. The oil will be now separated from the gravy.
Now our pickle is done. Before removing it from fire add jaggery mix well.
This one is only optional.
If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and enjoy your food.
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