Ginger 1" pieces 15 nos.
Garlic cloves 20
Tamarind water 1 cup
Powdered jaggery 1/4 cup
Gingely oil 1/2 cup
Red chilli powder 2 tblsp
Asafoetida powder 1 tsp
salt as required
Mustard seeds 1 tsp
Curry leaves few
Jeera 1 tsp
Wash peel and cut ginger into pieces.
Fry the ginger pieces with oil till it turns into brown colour.
Fry garlic cloves till brown.
Keep tamarind water in a low flame and allow to boil for few minutes till it
becomes a paste.
Grind ginger in a mixie.
Add redchilli powder,tamarind paste,garlic cloves,jaggery,asafoetida and salt.
Mix well and grind again till smooth.
Heat gingely oil and add seasonings.
Add the ground paste. Stir constantly.Switch off the flame after five minutes.
Mix well and put the pickle in a clean bottle.