1½ kg long, thick green chillies
1½ kg tamarind
300 g gur/molasses
3 tsp cumin seeds
2 tsp salt
1½ cup oil
Make a slit in the green chillies lengthwise on one side taking care not to cut through to the other side. Remove seeds. Wash well and put in a strainer.
Mix 1 tsp each cumin seeds and salt and stuff the slit chillies with it.
Soak tamarind in hot water, mash with fingers, remove seeds and strain through a sieve and use the pulp.
Heat oil, add chillies and fry for a few seconds turning the chillies frequently so that they do not brown. Add 2 tsp cumin seed and 1 tsp salt. Fry for a minute or two. Add ground molasses and tamarind. Simmer for 10-12 minutes. Remove from heat. When cold serve with dal chawal (lentils and rice) or fish curry and khichri.
Chef’s tip: Green chillies should be fresh and carefully selected. Pickled chillies can be stored in the refrigerator for approxi-mately 2-3 weeks. When removing the seeds from the chillies, use gloves or a plastic bag to shield hands from burning.