Ingredients

• 250 g - hot green chillies
• 1/2 tsp - lemon juice
• 4 strips - tamarind
• 1 tbsp - jaggery, grated
• 3 pinches - asafoetida
• 1/4 tsp - turmeric powder
• 1/4 tsp each - cumin and mustard seeds, crushed coarsely
• Salt to taste
• 2 tsp - oil

How to Make Fiery Instant Chilli Pickle

• Chop green chillies finely
• Cut tamarind into very tiny pieces
• Heat oil in a heavy saucepan.
• Add crushed seeds, asafoetida, turmeric and chillies
• Stir for a moment, cover for 2 minutes and simmer on low
• Add jaggery, lemon juice and salt and simmer further for a minute
• Take off fire, cover and keep for 2 minutes
• Serve as accompaniment