Peel off the skin from ginger, cut them into small pieces and keep aside.
Grate jaggery and keep aside.
Peel off 4 garlic paste and keep 3 pods of garlic separately.3 pods for the pickle and 1 pod for the tempering.
Dry roast fenugreek/methi seeds, powder them and keep aside.
Boil tamarind in 300 ml of water until it almost turns into a paste.let it cool down to room temperature.
Sautéing
Put 100 ml of groundnut oil in a pan and heat.
When the oil is hot, add the chopped mango ginger pieces and saute for 3 to 5 minutes.
Transfer them to a plate and keep aside.
Grinding
Grind 3 pods of peeled garlic and sautéed mango ginger together into a fine paste.
Put the boiled tamarind, jaggery in a grinding jar and make into a smooth paste.
In the same jar, add mango ginger & garlic paste, salt as per the taste, roasted fenugreek/methi powder, red chili powder and grind into a smooth paste.
Transfer the pickle to a mixing bowl.
Tempering
In the same pan, add 250 ml groundnut oil.
Add mustard seeds, cumin seeds, chana dal, split urad dal, dried red chilies, 1 pod of peeled garlic cloves and saute until they stop sizzling.
Add hing/asafoetida, curry leaves and fry until they stop spluttering.
Pour the Tadka over the pickle and mix well.
Recipe Notes
Storage Transfer the pickle into a clean and dry airtight container.