Meetha Adrak Achar

This is an amazingly yummy condiment to any Dosa or Pesarattu or even hot plain rice. I learned this recipe from one of my dad's cousins' and whenever I go to visit her she always makes sure that she has a fresh batch of this Achaar waiting for me.

The recipe is in Kgs and when I make this Achaar I convert it into the closest lbs

Meetha Adrak Achaar (Sweet Ginger Condiment)
Ingredients:

1.  1/4 Kg Ginger peeled and cleaned with a dry cloth
2. 1/2 Kg Tamarind
3. 100 gms red chili powder
4. 3/4 kg Jaggery (GUDD ) or dark brown sugar
5. 1/4 kg salt
6. 1/4 kg oil
7. 1 whole garlic bulbs peeled

For tempering:

1. Handful of dried red chillies broken into big pieces
2. 1 whole garlic bulb peeled

Peel the Ginger and clean it with a dry cloth. Slice it into thin slices and let it dry in the sun for 2-3 days or until the ginger feels crispy (This step helps the achaar to last longer)

If there is no sun, then lay the ginger slices on a cookie sheet and leave it in the oven at 200 degrees for 4-5 hours. This will dry up the ginger. Keep checking it intermittently to make sure its not burning and turn it once.

Grate the Jaggery to make grinding easier.

Boil 3 glasses of water and shut the heat. Add the tamarind to it and let it steep for 30 minutes. Later take as much thick juice from it as possible and stain it for any tamarind pits  

Grind the ginger and garlic into a coarse smooth paste. Add jaggery and grind again. Add salt and chili powder and mix well.

Heat the oil in a pan and fry the garlic and dried red chillies for 5-10 minutes. Add this tempering to the Ginger Achaar and mix well. Serve with your favorite dish and store it in an air tight container.