Ginger Pickle

I know only a few pickle items as I do not find time to explore and try more.. Ginger pickle is so simple to make and doesn't kill more time., So I find it easy to prepare in the week-end to serve for the entire week. As ginger is available fresh all the item, storing for long time is not required.Also you can try next time, if it does not turn out well this time... ;)

Ingredients
Ginger - 160 g
Jaggery - 150 g
Dry red chilies - 5
Tamarind - 1 lemon size
Garlic - 5 pieces.
Gingelly oil or cooking oil.

1. Soak the tamarind with little water.

2. Peel the ginger using peeler and wash it.

2. Cut the ginger into small pieces.

3. Heat 5 tea spoon of oil in kadai and fry the ginger until it turns brown.

4. At the end add garlic and red chilies and fry for 3 minutes.

5. Allow them to cool.. In between finely chop the jaggery and extract the tamarind juice (it should be a thick juice)

6. Grind the red chilies in a mixer and once it is done add fried ginger and garlic.. add salt and grind the contents.

Optional : Instead of chilies, you can add chilly powder if you want.

7. Add tamarind juice and jaggery and grind again for 2 minutes, so that it mixes well.

8. Heat 2 tea spoon of oil and add mustard seeds, once it pops remove from the flame and add to the ground contents. Mix well.

Optional: You can also add garlic pieces and curry leaves.

9.Transfer them into an air tight container..Serves well with rice or idly,dosa..

The orange background is the color of the container.. ;)