Mango ginger tamarind pickle

Scrape outer skin and cut ginger into thin rounds. Cook in thin tamarind extract for 5 to 10 mins. Add salt, jaggery, and chillipowder at the end. Heat oil separately, add mustard seeds, asafoetida and add to the pickle. Dry roast fenugreek (methi) - 1 tsp - and powder it. Add to the pickle after removing from fire.