Wash and soak tamarind for 1/2 an hour.

Wash and clean green chilies and chop them finely. Take thick water from tamarind.

Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida.

Now put the green chilly and pout tamarind water in the oil and fry well

Add powdered fenugreek and salt. Mix them continuously

Simmer the stove and it will take time to cook.

When it becomes thick, you can switch off the stove

After some time you transfer the green chilly thokku in a dry bottle

You can use this for 10 to 15 days only.

As usual if you keep this pickle in the fridge you can keep it for more than a month

You can use this green chilly pickle as side dish for chapatti also.