Chilli Pickle

Blitz the green chilies in a mixer/food processor to form a coarse paste.

Heat oil in a kadai and add rye. When it splutters add the methi seeds.

Add coarsely ground green chilies, haldi powder and salt and mix well.

Add the tamarind pulp with a little water and cook on a low flame for 8-10 minutes.

Add the jaggery and mix well.

Adjust the quantity of tamarind pulp and jaggery according to your taste.

This pickle can be stored in the refrigerator for up to 2 weeks.