1/4 kg Grated Ginger
1/2 tsp turmeric powder
Salt to taste
1/2 cup tamarind syrup
3 tsp Red chilli powder
Few curry leaves
2 tbsp sugar
2 tsp Mustard seeds
Heat oil, add mustard seeds and when it splutters, add all the other ingredients.
Allow it to boil for five minutes.
Cool and store in an air-tight container.
This version of Ginger pickle is my contribution to the Think Spice : Ginger Event hosted by Sunita
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