Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 400 | Grams | Chillies Green | Cut and mince |
| 100 | Grams | Tamarind | Squeeze juice |
| 1 | Teaspoon | Mustard Seed | Grind in vinegar |
| 12 | Large | Chillies Red Dry | Grind in vinegar |
| 2 | Inch | Ginger | Cut and mince |
| 1 | Inch | Turmeric/Haldi | Grind in vinegar |
| 4 | Pods (whole) | Garlic | Cut and mince |
| 1 | Bottle | Vinegar | For grinding |
| 1 | Teacup | Salt | To boil |
| 200 | Grams | Sugar | To mix |
| 750 | Ml. | Sweet Oil | Gingely, or mustard oil |
| 1 | Bunch | Curry Leaves | To fry in oil |
Method
Clean and cut the green chillies, ginger a nd garlic into small bits.
In two cups of water, boil the salt till it forms crystals. In one cup of this salt water, soak the tamarind, and when soft, squeeze out the salted tamarind juice.
Grind the masala in some vinegar. Wash the mixer with salt water, and keep the masala water aside.
Put sweet oil in a vessel, and heat it When hot, fry the curry leaves. When the leaves are brown, add ground masala and fry well. Add the masala water and boil. Add sugar and tamarind juiice. Allow the mixture to thicken.
Add the minced green chillies, ginger and garlic and boil for 15 minutes.
Keep down and allow it to cool, and then store it in pickle jars.
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