Indian Cooking Recipe : Tamarind and Chilli Pickle
20 to 25 green chillies
small lemon size tamarind
¼ cup salt
4 to 5 tsp cooking oil
¼ tsp haldi powder
¼ tsp hing
Take out concentrated tamarind juice or mix tamarind paste and
water and keep it aside.
Heat oil in a pan, and fry mustard, hing, haldi, and green chillies, and keep
frying for 5 to 10 minutes.
Now, put the extracted tamarind juice and allow it to boil for 5 to 10 minutes,
then put salt and keep stirring for another 5 to 10 minutes.