Spicy, Sour, Sweet and Yummy. Thinking of this makes my mouth water:-). In india you get good ripe red chillies and you can use them to make this pickle. If you can in the USA, you can try to get good red chillies from a mexican or asian market.
Very important this is to put on gloves while doing this, so that you do not suffer for the next two days.
Ingridients:-
Red chillies - 1 kg
Tamarind - 0.25 kgs
Jaggery - 0.1 kgs
Oil - 10 tbspn
Salt
1. Wash the chillies well and clean them. cut off their green extensions. As this pickle is not suppossed to very spicy, take off the seeds in the chillies.
2. Take off the seeds in the tamarind
3. Take a clean bowl and add the red chillie peices and tamarind and beaten jaggery. Add salt.
4. Mix well and keep aside for 6 hours.
5. Next day morning you will see that the chillies are well marinated in the tamarind and the jaggery juice.
6. Grind the ingridients to a fine paste.
7. Take oil in a pan and add hing. Once hot add the red chillie paste. You will see that the chillie paste makes a lot of noise and all the water in it gets evaporated.
8. Once the water goes away (after 5 mins), take off from heat and let it cool.
9. Once completely cooled, stored it in a tight jar.
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