50g ginger
100g red chilies
Little tamarind
2 tbsp oil
Salt to taste
2 sprigs curry leaves
A small piece of jaggery

Ginger Pickle

1. Chop the ginger into small pieces and fry in a pan with little oil.
2. Also add red chilies, curry leaves and fry for a while. Remove and cool.
3. To this, add tamarind, salt and grind to a fine paste.
4. At the end add jaggery and blend for another minute.
5. Transfer it to a tight jar and serve with tiffins.