Green Chilly and Ginger pickle 2

Ingredients:

• green chillies - 100gms
• curry leaves (optional)
• ginger - 100 gms salt to taste
• tamarind - 100gms
• turmeric powder - 1 tsp
• mustard - 2 tsp gingerly oil - 100 ml
• fenugreek seeds 25 gms fry well
• powder jaggery - 100gms

Method:

• Heat tawa put oil.
• When the oil gets hot add mustard seeds and curry leaves to it.
• Cut the chilly and ginger into small pieces 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 10 min. 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.

Notes:

• Instead of tamarind you can use tamarind paste.