Lal Mirch ka Achaar (Red Chilli Pickle)

Ingredients

1/2 kg Lal Mirch(Red chilli)
1/2 kg Imli(Tamarind)
200 grams Gur(Jaggery)
250grams cooking oil
11/2 cups Namak(salt)
4+1 tsp Ava(Rai)Black Mustard Seeds
4+1/2 tsp Methi ke dane (Fenugreek seeds)
10 Lasan(Garlic)
2tsp Udad dal(Black gram)
Method
Clean well Red chilli with napkin or cloth and cut into small pieces.Boiled 250 grams oil in a cooking pot  pour 2 tsp urad dal(Black grain)1tsp Rai( Black mustard seeds)1/2 tsp Methi ke dane (Fenugreekseeds ) fry well till brown. Switch of the flame and pour Garlic pieces.
Let the oil cooldown for 5-6 minutes.
Fry 4 tsp Rai (Black Mustard seeds)4tsp Methi ke dane(fenugreek seeds) grind and make it powder.Add Red chilli to the grinder  and grind well to thick paste.

 Keep aside 1/2 quantity Red chilli paste and add tamarind(Remove the seeds if any) and grind.
Add  jaggery, salt to the remaining red chilli paste and grind.Mixwell grained Redchilli tamarind,red chilli jaggery,salt paste and  pour the same into the cooled tempered oil and mix well.
Store Red chilli pickle for three days in a jar or container for 3 days.goes good with Dosa,Idli,samosa,hot rice
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