Inji Curry (Ginger Pickle)

Preperation Time: Almost 1 hr

Ingredients:
Ginger - 1/2 kg
Green Chillies - 6 to 8
Mustard Seeds - 1 tbsp
Tamarind Paste - 1/4 cup
Jaggery - 1/2 cup
Red Chilli Pwdr - 1/2 tsp
Turmeric Pwdr - a pinch
Curry Leaves
Salt for Taste
Oil
Water - 1 cup

Preperation Method:
1) Cut ginger into very thin and small pieces.
2) Cut green chillies in round shapes.
3) Heat oil in a pan. Add mustard seeds and allow it to sputter.
4) Add ginger and green chillies into the pan and saute until ginger turns light brown in color. Keep aside this mix.
5) Take another pan. Add tamarind paste, red chilli pwdr and water to the pan and allow it to boil.
6) Add the ginger and green chilli mix, jaggery and salt to the pan.
7) Reduce the heat and allow it to boil. Let this boil for 15-20 minutes or until the mix turns into a semi thick mix.
8) Allow it to cool. Keep this in a air tight closed bottle in refrigerator.

This ginger pickle goes very well as a side dish with rice. If kept in a air tight bottle and in refrigerator, this pickle can be used for atleast 2-3 months without getting bad.