Ingredients

• 750 g - large green chillies
• 1/2 cup - gingelly oil
• 1/2 cup - sugar
• 1/4 cup - vinegar
• 100 g - garlic-ginger paste
• 50 g - coriander powder
• 50 g - banarasi rai powder
• 50 g - seedless tamarind
• 2 tbsp - degi mirch
• 1 tsp - turmeric powder
• salt to taste

How to Make Sweet Chilli Pickle

• Wash, wipe and slit each chilli without separating it.
• Heat oil, fry ginger-garlic paste.
• Take off the fire, add the dry powders, sugar, salt and mix well.
• Soak tamarind in 1/2 cup vinegar, mace it well and take out the pulp.
• Throw the residue. Add the pulp to the fried masala and mix and stuff the chillies.
• Arrange in a glass jar and pour the remaining vinegar on top.