• 500 gm big Onions
• 100 gm garlic
• 4 green chilies
• 2 tbsp red chili powder
• 75 ml gingilly oil
• 2 tbsp thick tamarind juice
• 1 small piece of gaggery
• few curry leaves
• salt to taste

Finely chop onions, garlic and green chillies.

Heat 50 ml of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown.

Add chilly powder, salt and saute again in low flame.

Add the tamarind water and cook for 3 minutes in a high flame.

Finally crush the gaggery piece and add to the pickle.
Mix thoroughly.

Pour into clean dry glass bottles and keep.

Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month.

by Pak101.com (few years ago!) / 884 views