Ginger Pickle

Ingredients:

Diced ginger  - 2 cups
Grated Jaggery-1 cup
Tamarind Pulp -1 cup
Salt- 1/4 cup or to taste
Red pepper powder - 1/2 cup
Roasted methi ( Fenugreek seed ) powder - 2 Tbsp

For seasoning:

Oil-3/4cup- 1cup
Urad dal-1 tsp
Mustard seeds - 11/2 tsp
Hing - 1/2 tsp

Method:

Grind ginger pieces coarsely, transfer to the bowl and add jaggery, tamarind pulp and salt, mix well and leave it 2-3 hours or more. Transfer the ginger mix to the blender or food processor grind into a paste. Add red pepper powder, methi powder and mix all together very well.
Heat oil in small pan add urad dal, mustard seeds, when they splatter add hing and transfer the seasoning to ginger chutney, and mix well and serve with vada, Idli, upma, Dosa, or Rice.