Ingredients

• 250 ml - Vinegar.
• 250 gms - Red chillies (Bedki).
• 1 tbsp - Channa Dal.
• 1 tbsp - Moong dal.
• 1 tbsp - Jeera/Cumin.
• 3/4 tbsp - Methi.
• 2 tbsp - Mustard Seeds.
• 1 tsp - pepper Corns.
• 2 tbsp - til.
• 1 Liter - Vinegar.
• 6 Pods (whole) - Garlic.
• 3 inches - Ginger.
• 50 - green Chillies green.
• 1/2 kg - chilli Powder.
• 1 tbsp - Turmeric Powder.
• 250 ml - Sweet oil.
• 2 Bunches - Curry Leaves.

How to Make Pickle Sauce

• Mince green chillies, ginger, and garlic.
• Roast the masala ingredients, and grind them with 250 ml vinegar.
• In 1 liter of vinegar, boil the minced masala.
• Then add the roasted masala, chilli powder and turmeric powder, and stir.
• When done, turn the stove off.
• Heat 250 ml sweet oil and fry curry leaves, and add it to the masala after it has cooled.
• Check seasoning and add vinegar, salt etc. to get the best taste.