Pickle

Ingredients:

Tender green Chillies : 100gms
Tamarind (size of a large lemon)
Fenugreek seeds : 1/2 tsp
Oil : (for frying & seasoning)
Asafoetide powder : 1/4 tsp
Mustard : 1 tsp
Turmeric powder : 1/4 tsp
Salt to taste
Jaggery to taste

Method

Slit the chillies partly at the tail and keep aside.Soak the tamarind in a little water and keep aside (heat without using oil).the fenugreek seeds until they turn dark brown,grind into a fine powder and keep aside.Squeeze out the tamarind,retaining the tamarind and water solution,sieve the solution and dillute it with 200 ml of water and keep aside.Heat oil in a sauce pan and add mustard.When the mustard crackels add chillies (vide 1) and turmeric powder and fry.When the chillies are done,add the tamarind and water solution (vide 4) and add salt to taste and simmer the ingredients.Add some more oil.If needed.Add powdered fenugreek seeds (vide 3) and asafoetida powder and when the ingredients thickens and add jaggery to taste and dissolve it in the ingredients by stirring gently.(In the normal course,about 25 gms of jaggery will do;however,those who like their ‘hot’ can reduce the jaggery proportionately and vice versa) when the simmering ingredients attain porridge-like consistency,shut off the flame.