- 500 Gms. Green chilly
- 50 Gms. Oil
- 50 Gms. Tamarind
- Mustard Seeds
- Asafetida
- Powdered Fenugreek
- Turmeric
- Salt to taste
Method:
- Wash and soak tamarind for 1/2 an hour.
- Wash and clean green chilies and chop them finely.
- Take thick water from tamarind.
- Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida.
- Now put the green chilly and pout tamarind water in the oil and fry well
- Add powdered fenugreek and salt. Mix them continuously
- Simmer the stove and it will take time to cook.
- When it becomes thick, you can switch off the stove
- After some time you transfer the green chilly thokku in a dry bottle
- You can use this for 10 to 15 days only.
- As usual if you keep this pickle in the fridge you can keep it for more than a month
- You can use this green chilly pickle as side dish for chapatti also.
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