Peel the garlic and keep it aside.
Soak the tamarind in water and squeeze out its juice.
Now take a pan and put corriander seeds, cumin seeds and fenugreek seeds one by one and saute it for a minute till it changes to its color.
Cool it at room temperature and grind it.
After that take a heavy bottom pan and put the oil in it.
When heated, add mustard seeds.
When it starts crackling, add hing, garlic flakes and ginger.
Saute till it becomes light brown
After sauting, add tamarind juice, red chilli powder, turmeric powder and salt.
Mix it well and allow it to boil.
Then add corriander, cumin and fenugreek grinded mixture to it.
Stirr it continously and switch off the gas.
Let it cool down.
Then fill it in the clean jar.
Now our garlic ginger pickle is ready to serve.
It can be preserved upto six to eight months.
