Place a vessel in the stove. Switch on the flame. Add water to it,let it boil. Then add tamarind and let it boil for 10mins in low flame. Allow it to cool completely.

In a mixie jar add ginger and grind to a smooth paste. Transfer to a bowl.

Then grind garilc to a smooth paste and transfer to same bowl.

Then add the ground ginger and garlic in the same mixie jar. Add tamarind with that water also. Grind it to a smooth paste. Transfer to a bowl.

Dry roast 4 tsp mustard seeds and 3 tsp fenugreek seeds seperately in low flame. Roast it until we get a nice aroma. Cool it completely and grind to a fine powder.

Then add the ground powder,chilli powder and salt to the ginger garlic mixture. Mix well.

In a frying pan add oil. Heat it. Then add 1/2 tsp mustard seeds. Fry it. Add curry leaves and fry it.

Then pour the oil into the ginger garlic mixture and mix well.

Now the pickle is ready. You can store it for months.