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Ginger Pickle


Ginger – 1/2 Kg
Tamarind Juice (Thick)- 1 cup
Chilli Powder – 5 teaspoons
Salt – for taste
Turmeric Powder – 1/2 teaspoon
Jaggery – 1 big lump finely powdered or sugar 1/4 cup
Finely chopped green chilly – 5

For seasoning
Mustard – 2 teaspoon
Curry leaves – 2 strands
Dry chilly – 2
Coconut oil – For seasoning and frying.

Clean ginger and grate finely. Fry ginger and greenchilli till they are brown. Take a deep bottom pan and pour coconut oil. Fry mustard, chilli, and curry leaves when it is seasoned properly pour tamarind juice. Add chilli powder and turmeric powder and let it boil in low flame. When it is boiled add fried ginger to that and boil for 5 more minutes. Add jaggery powder and let it simmer for 5 more minutes. Take this out from flame and let it cool for sometime. Keep it in a fresh bottle.

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