Kerala ginger pickle (Inchi pulli) Vegetarian

Ingredients

Old ginger (finely chopped)
fenugreek
brown sugar
mustard seed
dry chilli
tamarind juice
curry leaves
chilli powder
tumeric powder

Cooking Method:

1. Dry roast fenugreek and pound into powder (you only need a pinch)
2. In hot vegetable oil add mustard seed and cook till it pops
3. Add curry leaves
4. Add the ginger and cook till soft
5. Off stove and add tumeric powder , chill powder, salt
6. Add tamarind juice
7. On the stove again again cook just a while, till masala is cooked
8. Add brown sugar and off stove
9. At the end add the fenugreek powder and stir
10. Cool and bottle in sterilized jam bottle
11. This can keep for months (Keep in fridge)
12. To add shelf life you can add vinegar to cooled pickle