ingredients

8 green chillies
10-15 small onions
carrot
2 tsp ground mustard
1 tsp salt
sultanas/dates
6 garlic cloves
1 inch ginger
1 tsp tumeric powder
small bottle vinigar
1/2 tsp chilli powder

Method

1.Heat half bottle of vinigar with a cup of water and salt.When it reaches boiling point add vegetables. DO NOT OVERCOOK!
2.Mix the other half of vinigar with ginger, garlic, ground mustard,tumeric powder, and 1/2 tsp chilli powder. Mix well to a thick paste.
3.Add to the vegetables. Mix well. Add sultanas/dates
4.Aloow pickle to cool completely, before bottling.You can keep it for 6 months.
Recipe from Chalani Jayamaha