Puli inji /inji puli /sweet & sour ginger pickle

Ingredients

• Ginger : 1/2 cup /200 g /0.55 libra (finely chopped)
• Tamarind pulp (concentrated) :1 cup or Tamarind : 250 g /2 lemon sized
• Green Chilly : 4 /100 g (finely chopped)
• Turmeric Powder : 1/4 teaspoons
• Red Chilly Powder : 1/2 teaspoons
• Mustard seeds : 1/2 teaspoons
• Small onion : 5 (finely chopped) (Optional)
• Dry Red Chilly : 2-3 (broken)
• Jaggery : 1/4 cup /50 g or according to taste
• Curry leaves : 2 sprig
• Coconut Oil  : 3 tablepsoons
• Salt to taste

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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.