Ginger: 2-3 big pieces
Red chilly powder: 2-3 tsps
Haldi powder - 1/2 tsp
Hing - 1/4 tsp
Methi powder - ( roasted and powdered) - 3/4 tsp
Salt as required
Jaggery -1/2 Tblsp
Tamarind powder - 1 tsp
Oil as required
Mustard seeds - 1 tsp
Peel the skin of the ginger and grate it nicely. I put the ginger pieces in my Black and Decker chopper and
it got chopped finely.
Take a kadai and put the methi seeds and roast and make fine powder and keep aside.
In the kadai pour sufficient oil and season with mustard and hing.
Add the grated ginger,salt, haldi powder, red chilly powder and mix nicely and stir.
Now add the Jaggery and tamarind powder and mix nicely and stir well.
Cover the pickle with oil so that it remains fresh for some time.
Now after the pickle is ready, remove from fire and transfer to a small container.
The ginger pickle is ready to be had with bread,chappathi.or even curd rice or any snack of your choice.
I added jaggery to beat the bitterness of the ginger since it tends to be bitter.
I added tamarind powder to give it a little tanginess,
This tamarind powder like amchur powder is available in some grocery shops.
Now the ginger pickle will be spicy, sweet and a little tangy.