Ginger pickle recipe

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Ingredients:

• Tamarind - 1/2 kg
• Ginger - 1/4 kg
• Dried red chilies - 1/4 kg 
• Refined oil - 1/4 kg
• Salt - to taste
• Jaggery - 1/2 kg
• Salt - to taste
• Mustard seeds - 1 tspn
• Asafoetida ( Hing ) - a pinch

Method : 

• Soak tamarind for one hour in half boiled water and make tamarind pulp.
• Peel the ginger and chop finely.
• Add salt, tamarind pulp, crushed jaggery and salt to it . 
• Finely grind the whole mixture . 
• Take this mixture into a serving bowl.
• For seasoning, heat 1 tbsp oil in a pan.
• Add mustard seeds , red chilies , and hing .
• Add the seasoning to the grinded paste after cooling.
• Mix it well.

The Ginger pickle can be preserved for about one year if carefully stored in air tight container away from water. Can be consumed with rice , idle, dosa and good for health as well .