Ginger pickle

Ingredients:
•    3 tablespoons vegetable oil
•    1 teaspoon mustard seeds
•    1 tablespoon chana dal
•    1 dozen curry leaves
•    1 - 2 teaspoons hot chilli powder
•    120 grams finely diced fresh ginger
•    4-6 teaspoons tamarind extract dissolved in 100 millilitres water
•    cane sugar
•    salt
 

Method:
1.    Heat the oil in a small pan. When the oil is hot pop the mustard seeds.
2.    Add the chana dal and saute until they start to go golden in colour.
3.    Add the curry leaves and saute for a few more seconds to crisp the leaves. Add the chilli powder. Mix well and then add the ginger.
4.    Continue to stir and fry for 2 minutes.
5.    Pour in the tamarind extract and bring to a boil.
6.    Reduce to a simmer. Add a little salt and then start adding sugar a little at a time.
7.    Taste the liquid and adjust until you get a balance of sweet, tang, salt and chili hot flavours.

Recipe provided by Nikita Gulhane of Spice Monkey for #FoodSavvy Norfolk & Suffolk