Ingredients:
Green chillies: 1 kg cut in 1/4 inch rounds
Ginger paste: 50gms
Shredded Ginger: 50gms
Chilli powder: 50gms
Garlic paste: 100gms
Turmeric powder: 30gms,
Mustard seeds: 60gms a tsp set aside and the rest ground to paste
Vinegar: 2 cups
Mustard oil: 3 cups
Non-Iodised salt to taste
Ordinary sea salt is a good preservative
Sugar: 2 tbsp
Ginger paste: 50gms
Shredded Ginger: 50gms
Chilli powder: 50gms
Garlic paste: 100gms
Turmeric powder: 30gms,
Mustard seeds: 60gms a tsp set aside and the rest ground to paste
Vinegar: 2 cups
Mustard oil: 3 cups
Non-Iodised salt to taste
Ordinary sea salt is a good preservative
Sugar: 2 tbsp
Method:
1. Add about a level tbsp of salt to the chillies, mix and set aside for a few hours or overnight.
2. Grind the masala paste with vinegar instead of water. Heat half the oil to smoking in a pan and fry the chillies in this for about 10 minutes.
3. Remove chillies to another dish. Add three- quaters of the remaining oil to the pan.
4. Allow this to become smoking hot. Add the teaspoon of mustard seed and when it stops spluttering, add the shredded ginger.
5. Fry for a minute and then add the other masala pastes, ginger and garlic. Fry for a good 10 minutes or more until the masalas change colour, then add the remaining vinegar and 2 tbsp of sugar.
6. Add the fried chillies to the masalas in the pan, fry for another ten minutes. Adjust seasoning.
2. Grind the masala paste with vinegar instead of water. Heat half the oil to smoking in a pan and fry the chillies in this for about 10 minutes.
3. Remove chillies to another dish. Add three- quaters of the remaining oil to the pan.
4. Allow this to become smoking hot. Add the teaspoon of mustard seed and when it stops spluttering, add the shredded ginger.
5. Fry for a minute and then add the other masala pastes, ginger and garlic. Fry for a good 10 minutes or more until the masalas change colour, then add the remaining vinegar and 2 tbsp of sugar.
6. Add the fried chillies to the masalas in the pan, fry for another ten minutes. Adjust seasoning.
Just before removing from fire, add the remaining oil and mix well. Cool and store in jars
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