Allam pachadi(chutney)

Ingredients

• * 100 g ginger root, remove skin, wash, dry and slice
• * 100 g tamarind
• * 100 g grated jaggery or sugar
• * 5 red chillis (adjust to suit your spice level)
• * 1 1/2 - 2 tbsps salt
• * a little over one-fourth cup oil
• * 1 teaspoon methi/fenugreek seeds/menthulu
• * 2 teaspoons coriander seeds/dhania/dhanyalu
• * 1 teaspoon cumin seeds/jeera/jeelakara

For tempering/poppu/tadka:

• * 1 teaspoon mustard seeds
• *10 fresh curry leaves
• * 8-10 cloves garlic
• * 2-3 teaspoons oil

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Preparation

• Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.
• Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.
• In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.
• Once cool, grind the fried ginger slices, softened tamarind, jaggery and add salt to a fine paste. Transfer in to a dish and add the ground spice pwd. pickle ready, put tadka to this chutney
• Heat 2 teaspoons oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds.
• Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate.