1.Ginger-250gm
2.Coconut oil-three fourth cup
3.Tamarind-in shape of 1 little lemon
4.Jaggery crushed-same like tamarind
Asafoetida powder-one fourth teaspoon
Salt-as required
5.Chilly powder-3 teaspoon
Corriander powder-2 teaspoon
Turmeric powder-one fourth teaspoon
6.Gingely oil-2 big teaspoon
7.Mustard seeds-1 teaspoon
8.Red chilly-4
9.Green chilly-3 finely chopped
Big chilly-2 finely chopped
Curry leaves-as required
METHOD
1.Remove the skin of ginger and clean well and chop them into small pieces.
2.Put in a pan oil and add finely chopped ginger and fry well and keep aside and make it into a fine well pate.
3.Put in a pan tamarind and 1 cup tamarind water and boil well with fouth ingredients.When it starts to boil add fifth ingredients and boil again.
4.Add ginger paste to this mix and boil well.When it is in form of pickle take off from flame.
5.Put in a pan gingely oil and add mustard seeds to it and when it starts to splutter add red chilly and nineth ingredients and saute well.
6.Add this to ginger paste and mix well and when it cools put into a bottle .
7.Keep refridgerated after 1 day so it will stay long without decay.
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