| By : Harish Yadav ( Posted on :24 Aug, 2006 ) | Total Views : 1124 | Previous | Next |
Ingredients :
Green chillies - 1kg
Salt - 1/2cup
Tamarind - 1/4kg
Gingelly seeds - 100gm
Fenugreek powder - 4tbs
Mustard - 4tbs
Vinegar - 2tbs
Gingelly oil - 2cups
Method :
Clean the chillies and split it into two halves. Squeeze the tamarind in some water. Sieve and boil it. Keep it aside. Heat 2tbs mustard and grind.
Heat oil and season the remaining mustard. Add gingelly seeds and green chillies. Sauté until the colour of the chillies changes to light brown. Remove from fire and add fenugreek powder, mustard powder, tamarind water and vinegar. Stir well and store in a bottle.
Note : 1/4tsp sodium benzoate can be added to store the pickle for a long time.
