Ingredients:

Fresh hot green chilly 200 gms
Tamarind paste 2 - 3 sp
Jaggery 25 gms
Stone Salt 50 gms
Pickle powder 1 sp
Gingely oil 100 gms
Mustard seeds 2 sp
Turmeric powder 1/2 sp

Method:

In a pan pour some oil and make seasoning with mustard seeds and turmeric powder.
Add cleaned and finely chopped green chillies.
Fry well and add all the other ingredients.
Allow it to cook for a while.
Let the oil come out of the pickle.
Remove and bring it to room temp.
Store in a bottle.
Very good for curd rice and good side dish for dosa and chappati too.

NOte: if you dont like jaggery in the pickle you can avoid it.