Red Chilli Pickle

Ingredients:

Red chillies - 500 gms
Tamarind - 250 gms
Asafoetida - 2 tbsps
Fenucreek seeds - 100 gms
Salt - to taste

For tempering:

Mustard seeds - 1tsp
Urad dal - 2 tsps
Curry leaves - 1 spring
Oil - 1 tbsp

Method:

• Pound together the red chillies and tamarind and leave for a day.
• Roast the fenugreek seeds and asafoetida and grind to a powder.
• Add this and salt to the chillies, mix well and store in an airtight container.
• When required, take a small quantity, prepare the tempering and pour over the pickle.
• Serve with rice or dosa.