This tasty green chillies pickle is sweet, sour and spicy and goes well with curd rice.
Green chillies – Remove stalk, wash, poke each with a fork a couple of times so the spiciness will seep out and masala will seep in.
Jaggery – You can use sugar instead but jaggery is healthier and I like its taste better.
Tamarind – a small lemon size – Make a thick paste.
Mustard and fenugreek seeds
Gingelly / sesame oil. You can use mustard oil too.
Heat oil and fry mustard seeds and fenugreek seeds.
Add green chillies and stir fry.
Fry till it is cooked and color changes.
Add tamarind paste
Add salt and turmeric powder.
Add powdered jaggery. Add this only after the tamarind paste has cooked well and coated the green chillies.
Allow 2 days for the masala to soak in.
Enjoy with curd rice.