Ingredients :

green chillies - 100gms
curry leaves (optional)
ginger - 100 gms salt to taste
tamarind - 100gms
turmeric powder - 1 tsp
mustard - 2 tsp gingerly oil - 100 ml
fenugreek seeds 25 gms fry well
powder jaggery - 100gms

Method :

Heat tawa put oil.
When the oil gets hot add mustard seeds and curry leaves to it.
Cut the chilly and ginger into small pieces and add it and fry for a few min.
Next add the tamarind syrup to it.
Add salt and turmeric powder allow it boil for 10 min. in low flame.
Once the chilly and ginger gets cooked and becomes little thick add the
jaggery and the fenugreek powder and keep on stirring it for about 5 mts .
You start getting good smell of chilly, ginger, jaggery and once the oil starts
coming out it means your pickle is ready.

This pickle can be kept up to a max of 6 months.