అల్లం చింతపండు ఊరగాయ- Allam chintapandu uragaya- Ginger Tamarind Chutney/Pickle

INGREDIENTS:

1.Tamarind....................2 cups.

2.Ginger..........................1 cup.

3.Jaggery..........................2 cups.

4.Red Chilly cut................2 cups

5.Oil...................................1 cups.

6.Mustard seeds...............2 tbl.sp.

7.Red Chilly........................4 to 5 for seasoning.

8.Fenugreek seeds..............2 to 3 t sp.

9.Garlic...............................15 to 20 cloves.

10.Asefoetida.........................2 t sp.

11.Salt....................................3/4 cup. (or per taste.)

12.Water.................................1/2 cup

METHOD:

1.Take out the veins of Tamarind and clean well.

2.Remove the skin of ginger, cut in to small pieces.

3.Shred the jaggery.

4.if chilly are very long cut them in to two.

5.Now, roast the ginger pieces to take out water content from this. keep aside.

6.Boil water well for few minutes. Soak tamarind in it. 

7.Dry roast red chilly for few minutes.

8.Now take all these four items and grind them to a paste.

9.The garlic is separated into cloves and remove the skin. If desired cut into small other wise can use it as it is.

10.Roast fenugreek/methi until the fragrance comes. Make powder of it.

10.Keep a pan on heat, put oil. Cut 5 chilly into two, put in the oil. Add mustard seeds. When they flutter, add garlic. put off fire add asafoetida / hing.

11.Cool the seasoning, then add to the ginger tamarind paste. Also add fenugreek powder. then mix well.

12.This is a pickle, which can stay for long. Tasty with rice, roti, dosa, idli.

PS: Mostly this pickle is done measuring by weight.

Who ever can do this way, should take equal weight of tamarind, chilly, jaggery. and 1/2 of that one item is ginger.

Variation:
Try out another ginger chutney recipe very similar to this one.