Instructions :

Wash and dry chillies. Slice chillies (about half cm wide).

Grind the ginger, garlic, tamarind, tumeric and mustard in vinegar. Do not use any water in this recipe.

Heat oil and on low heat fry the ground mixture. Stir often to avoid burning.

After about 10 minutes, add the chillies and fry for 2 - 3 minutes, add sugar and salt and fry further. Stir often.

Fry until the chillies are soft.

Allow to cool and store in sterilised bottles.

Notes :

You can (and should :-) adjust the ratio of chilly to other ingredients to your taste.

You can also adjust the ratio of the really pungent chillies to the mild ones.

You can reverse the order of frying the ingredients :

- First fry the cut chilles. Then add the masala and fry further. In fact this

might be the better way. Frying the chillies in oil first will get rid

of some of the moisture in the chillies.

Pictures :

Green Chillies, the ones on top are less pungent :

Last updated : 16 Sep 2020. © Mrs Tessie Rao