Puli inji /inji puli /sweet & sour ginger pickle

Preparation

• Soak the tamarind in 1 cup of hot water for a 10-15 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract.
• Peel the ginger and chop finely, pour the chopped ginger into salt water and keep it there for 5 minutes,and drain it.
• Heat coconut oil in a kadai and fry the ginger until its brown. Remove the fried ginger on to tissue paper to remove the oil and keep it aside.
• Grind the fried ginger in a mixer grinder to get it finely crushed. Take a kadai and pour the tamarind juice,add salt,chilly powder and turmeric powder and combine well.
• Bring to boil, Reduce the flame to low and cook for 10 minutes,so that the gravy gets thick. Add 1 cup of hot water with jaggery and mix well,filter it and keep that aside.
• Heat oil in a pan,add mustard seeds, when it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour.
• Pour this mixture to the cooked tamarind water. Add the crushed ginger and jaggery water , reduce the flame allow the mixture to boil to a thick consistency.
• Cool and transfer to the bottle.