Sweet red chilli pickle

Ingredients

red chillies slit into ringlets  1 kg
sugar   1 kg
tamarind   200 gm
vinegar   100 gm
garlic paste   100 gm
oil  2 tbsp
mustard seeds coarsely ground  1 tsp
cumin, fengugreek and fennel seeds coarsely ground 1 tsp
asafoetida 1/4 tsp
salt and black salt to taste

Method
soak tamarind in vinegar to soften it
separate the pulp from the seeds and fibre, set aside
heat oil in a wok/ kadai, add asafoetida, mustard seeds, garlic paste, fry lightly
add red chilli ringlets, sugar and tamarind mixture
let it cook on slow flame till sugar dissolves, stir from time to time
add salt and coarsely ground cumin, fenugreek and fennel seeds powder
let it cook for few more minutes
cool well, then store in sterilised bottle, if stored properly will last for a year.

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