Tamarind-Ginger Pickle

Ingredients:

1 1/2 lemon sized balls of tamarind,6 inch piece ginger,10 green chillies,1 tsp fenugreek seeds(methi seeds),1/4 tsp asafoetida,salt to taste,10 tbsp sesame oil,1/4 tsp turmeric powder,1/2 tsp mustard seeds,2 red chillies whole,1 tsp jaggery.

Method:

Soak the tamarind in 2 cups warm water,remove the pulp,strain and keep aside.Wash,scrape and spread the ginger on an absorbent sheet to dry.Wash and chop the green chillies into 1/2 cm pieces.Roast the fenugreek seeds on a hot griddle to golden brown,powder and mix with the asafoetida and salt.Heat 4 tbsp of oil,add ginger and green chillies,saute for about 2 minutes and add the turmeric powder.Stir well and cook for a few minutes and remove.Heat the remaining oil,temper with mustard seeds,red chillies and pour the tamarind pulp.Bring it to a boil,add the powdered fenugreek mix and the jaggery.Simmer till it reduces by half and thickens well.Mix the chilli-ginger mixture,cook for a few minutes more,stirring continuously.Cool and store in a sterilized bottle.This pickle has a short shelf life of about 6-7 days only.Store in the refrigerator to prolong shelf life.