Soak tamarind in two cups of warm water, remove the pulp, strain and keep aside.
Peel, wash and spread ginger on an absorbent sheet to dry. Remove stems, wash and chop green chillies into half centimeter pieces.
Broil fenugreek seeds to a golden brown. Cool, powder and mix with asafoetida and slat.
Heat four tablespoons of oil, add ginger and chillies, saute for about two minutes. Add turmeric powder, stir well and cook for a few minutes and remove.
Heat remaining oil in another pan, temper with mustard seeds, red chillies and pour in tamarind pulp.
Bring it to a boil, add powdered fenugreek and jaggery. Simmer till it reduces by half and thickens well.
Mix chilli-ginger mixture, cook for a few minutes more, stirring continuously.
Cool and store in a sterilized bottle.
Chef\'s Tip
This pickle has a short shelf life of about six to seven days only. Store in the refrigerator to prolong shelf life. |
