Laal Mirch Ka Khatta Meetha Achar

Wash the red chillies nicely and wipe them so that no moisture is there

Cut them in small cubes and remove the seeds

Soak tamarind in vinegar , until it becomes soft

Grind together mustard seeds , jeera and methidana in a mixer grinder into a fine powder

Now heat oil in a kadai , first on high flame then make the flame low

Add grated ginger and cook it , until it becomes light brown . Now add the powdered masale and heeng to the ginger

Then add chopped chillies and roast it for 2 minutes , then add salt and mix well

Now strain the tamarind in a bowl and put it in the kadai

Also add gud and cook the mixture until the gud dissolves completely Now switch off the gas and let the achar cool down completely

Then transfer it in a sterilised bottle and keep it under the sunlight for 3 – 4 days

During these days mix the achar gently with a spoon once a day

Then it is ready to eat