Crush the green chillies with a little salt in a blender. Soak the red chillies in a little of the vinegar for about half an hour. Crush the garlic and ginger. Grind the red chillies with vinegar and tamarind pulp. Heat the oil in a non-stick pan till smoking point. Cool slightly and add the crushed garlic, ginger and green chillies. Sauté on high heat for four to five minutes.
Add the red chilli paste and sugar, and continue to cook, stirring continuously for another four to five minutes.Add the remaining salt and stir. Add the powdered fenugreek seeds and mix well. Cook for five to seven minutes. Set aside to cool completely. When cooled to room temperature, transfer into sterilized bottles. Transfer into sterilized bottles and store in a refridgerator.
तैयारी का समय : २१-२५ मिनट
खाना पकाने के समय : २१-२५ मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : निम्न
स्वाद : मीठे और खट्टे
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.