Green Chilly Pickle

The green chilly pickle goes well with all types of food. It is a gourmet's delight when taken with snacks.
I am giving below the ingredients and the process to make the pickle. Follow them diligently and have a feast.
Ingredients:
1 kg green chillies ( lean, long ones)
300 gms seedless tamarind
250 gms crystal salt
50 gms Fenugreek seeds
250 gms garlic bulbs
2 nos. coconuts
Process:
Wash the green chillies with cold water and dry them by placing them on a dry towel or newspapers.You can also dry them by wiping the wetness of each chilly with a dry clean cloth. Remove the stalks. Heat the pan, pour 2-3 tea spoons cooking oil. After the oil is heated, put the green chillies in the pan. Stir well while frying till some discolouration happens to most chillies. Do not overfry or roast. Keep them aside.

Boil 2 cups of water ( about ~150 ml ). When the water begins to simmer, put the tamarind in the boiling water. Ensure tamarind is submerged. Do not cook the tamarind.Keep it aside to let it cool to room temperature. Mash it to paste with a spoon.

Grate the 2 coconuts. Keep it aside.

Fry the Fenugreek seeds in a dry pan on simmer heat till they turn deep brownish. 3-5 minutes of heating will do. Powder the seeds in a mixie. Keep it aside.

Powder the crystal salt in a mixie.

Remove the wafer thin outer layer on the garlic bulbs by putting them all in a cloth and rubbing vigorously. Do not waste your time by trying to remove the outer layer for all the bulbs. Make it into a paste in a mixie.

Now put proportionate portions of each of the ingredients ( chillies, tamarind paste, grated coconut, fenugreek seed powder, garlic paste, salt ) in the mixie jar depending on the size of the jar and make complete paste of it. You may have to do it in 5 to 6 portions for a medium sized jar. Mix all the portions of the paste well.

Taste it and add salt if necessary.

Season the pickle paste as follows:
Pour ~50 ml ( 100 ml if you like your pickle oily) of cooking oil in the heated pan. After oil is heated put 10 dry chillies, 10 garlic bulbs, 2 tea spoons of Bengal gram, 2 tea spoons of polished black gram, 2 tea spoons of Urad dal, 1 tea spoon of Jeera, 1 tea spoon of Mustard seeds, one after the other in quick succession. Flame should be as low as possible. Aftera minute add a handful of curry leaves, stir and add the seasoning to the pickle paste. Mix thoroughly with a spoon.

Let the paste cool. Transfer the pickle to glass/ plastic / porcelin jars/ bottles.

Bingo! you have the pickle ready for polishing off. The pickle remains fresh for 8 to 10 months without refrigeration. Do not leave metal spoons in any pickle jar for longer periods.

For a family of 4, the pickle will be sufficient for 6 months assuming all the members consume once a day with snacks.

For snacks:- Take a small portion of the pickle to a bowl, add curds / water / buttermilk at 1:1 ratio. If you want the serving to be less hot increase the portion of the curd. Serve with snacks.