RAMBUTAN PICKLE

½ tsp mustard seeds

1 dried chilly broken

1 stalk curry leaves

2 green chills cut

300 gm rambutan

 3 tsp chili powder

¼ tsp turmeric powder

2 tbsp vinegar

1-2 tbsp brown sugar

Gingerly oil for cooking

¼ tsp fenugreek powder

Salt to taste

METHOD:

Heat up oil fry mustard seeds, dried

chilly & curry leaves, add in green chilly.

Once mustard seeds pops up, reduce the

 fire, add in chilly powder, turmeric powder,

 vinegar, brown sugar, salt, rambutans & cook.

When gravy becomes thick, add

in fenugreek powder mix well,

remove from fire.

Once cool, bottle it in dry bottles

& keep it air tight.