Green chillies – 3/4 cup or 32 medium sized thin green chillies
Tamarind – small gooseberry sized ball
Oil – 1/4 cup
Turmeric powder – 1/4 tsp
Hing – 1/4 tsp
Mustard seeds – 1 tsp
Salt as required
Powdered jaggery – 2 tsp
Soak tamarind in a cup of warm water and extract its juice. Discard the pulp.
Wash green chilies, pat it dry, discard the stem and slit it. Choose thin medium sized chillies.
green chilli pickle
Heat oil in a kadai or pan, add mustard seeds, when it splutters, add hing, green chillies and turmeric powder.
Saute it on medium flame until chillies become soft and changes color.
Then add tamarind water, salt needed and cook on low flame until it becomes slightly thick.
Add powdered jaggery, mix well and switch off the flame. After it cools, store it in a clean bottle.
It stays fresh in the refrigerator for 15-20 days.
Recipe courtesy : Devika Prabhu