- Slit a
hole in the chilies, taking care not to split them. Soak the
tamarind in 1 pint of water for 1/2 hour, and strain the
juice.
- Heat
the oil and fry mustard seeds, black gram and coriander
leaves. Add green chilies and fry till chilies are dry. Add
tamarind, turmeric, chili powder, salt and jaggery. Simmer,
stirring constantly till liquid dries.
- Cool
and preserve in air-tight jars.
|
