• Firstly, Wash red chillies with stems ON and pat dry red chillies with a clean kitchen towel.
• Next, Remove the stems and dry with towel again on the top of the chillies and then air dry for at least 20 minutes..
• Then chop them into 1" pieces.
• Grind tamarind and salt first and then add chilies to the blender. Grind coarsely.
• Transfer this chilly paste into a glass bowl, close it with a lid. Keep it on the counter for 1-3 days.
• Next, dry roast mustard and methi seeds until the methi seeds turn golden brown on low flame. Cool.
• Grind them into a smooth powder. Keep it aside.

Pickle Preparation

• Heat a pan with ¼-½ cup sesame oil. Add 1 tsp each mustard and cumin seeds, 2 broken red chillies, few curry leaves and hing.

  If you are a garlic lover, you may add few garlics here.
• Add chilly paste from step 4. Mix well to blend with oil.
• Lastly add ground mustard+fenugreek seed powder from step 7.
• Mix well and cook for 2 more minutes. Turn off the flame and cool the pickle.
• Store the pickle in a glass jar or bottle. It stays fresh for many days, you may also keep refrigerated to keep it fresh longer.
• Serve with rice or roti or chapati or idly or dosa.