INGREDIENTS
- ¼ kg Fresh red chillies
- 75 grams garlic cloves
- 75 grams tamarind
- 75 grams salt
- 1 teaspoon methi seeds
SEASONING
A little urad dal, channa dal, rye, pinch of hing, 4-6methi seeds,2-3 full dry chillies,3-4 cloves of garlic, 2-3 tablespoons freedom groundnut oil
METHOD
- Wash and dry the fresh chillies
- Grind the chillies and garlic without using any water. Keep for an hour
- Grind the chilli garlic paste with tamarind without using any water. Keep for an hour
- Grind the chutney again with methi seeds and salt. The pickle is ready.
- Season whenever you are ready to eat.
- Heat freedom groundnut oil add hing, methi seeds and dals and sauté
- Add rye red chillies, garlic
- Switch off the flame.
Add to the pickle before serving.
Better to refrigerate