Ingredients:
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Big Onions - 1/2 kg
Garlic - 100g
Green chillies- 4 nos
Chilly powder - 2 tbsp
Gingilly oil - 75 ml
Thick tamarind juice - 2 tbsp
Gaggery - 1 small piece
Curry leaves - few
salt - to taste
Method:
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.
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