This is a very tasty pickle that can be made and consumed within a short time. This goes well with curd rice, dosa, uppuma etc.
Fresh tender green chillies 10 - 12
Fresh Ginger around 100 gms
Tamarind - lemon sized or two teaspoons of tamarind paste
Fenugreek - ('Vendhiyam or methi seeds) 1 teaspoon
Mustard - 1 teaspoon
Gingelly oil - 3 teaspoons
Clean, peel the ginger and cut it into very small pieces and keep it aside.
Slit the chillies and cut into small ribbons . ( seeds need not be fully removed)
Dissolve the tamarind ( or tamarind paste ) in a cup of water
Dry roast the fenugreek ( methi seeds) and the hing and powder them. If you have hing powder, powder the methi seeds alone. Set this aside.
Add 2 teaspoons of oil in a pan and saute the ginger, chilliies along with a pinch of turmeric powder for about two minutes and remove from the pan and keep it aside.
Pour a teaspoon of oil and add mustards and saute till the mustard splutters.
Pour the tamarind water and a teaspoon of salt.
Once the tamarind water starts to boil and starts to thicken add the ginger and chillies. Add the powdered fenugreek ( methi seeds) and the hing.
Boil for a few more minutes till it thickens some more.
Remove from the stove .
This will keep for a week without refrigeration.