Sour Green Chilli Chutney

Ingredients

Thick green chilies 1/2 kg long 
Tamarind 1/2 kg 
Gur / molasses 300 g 
Cumin seeds 3 tsp 
Salt 2 tsp 
Oil 1/2 cup

Method

Make a slit in the green chilies lengthwise on one side taking care not to cut through to the other side. 

Remove seeds. Wash well and put in a strainer. 

Mix 1 tsp each cumin seeds and salt and stuff the slit chilies with it. 

Soak tamarind in hot water, mash with fingers, remove seeds and strain through a sieve and use the pulp. 

Heat oil, add chilies and fry for a few seconds turning the chillies frequently so that they do not brown. 

Add 2 tsp cumin seed and 1 tsp salt. Fry for a minute or two. Add ground molasses and tamarind. 

Simmer for 10-12 minutes. Remove from heat. 

When cold serve with dal chawal (lentils and rice) or fish curry and khichri.