Green Chilly and Ginger Pickle

Ingredients:

• Green chilies - 100gms
• Curry leaves - 10 sticks (optional)
• Ginger - 100 gms
• Garlic - 50 gms
• Salt to taste
• Tamarind - 100gms
• Turmeric powder - 1 tsp
• Mustard - 2 tsp
• Gingerly oil - 100 ml
• Fenugreek seeds 25 gms (fry well and powder )
• Jaggery - 100gms

Method:

• Heat tawa put oil.
• When the oil gets hot add mustard seeds and curry leaves to it.
• Cut the chilly, peel ginger and garlic.
• Cut into small pieces.
• (If you want you can grind them in a mixer grinder)
• And add it and fry for a few min.
• 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.