Pandu Mirapakaya Pachadi/ Fresh Redchilli Chutney

This is one Unique Andhra Pickle..........It's hot red color and it's hotness makes it unique......Back home this pickle is usually made with typical variety of red chillies(dupudu mirapakayalu), which give much bighter red color to the pickle, but i could not find them here, so used some Asian Variety of fresh red chillies.......The Rcipe Fallows........

Procedure:

1lb.fresh red chillies, a small berry sized tamarind, 1/4tsp.turmeric, salt to taste. Wash the chillies and wipe them with cloth(make sure that they are not wet). Remove the stems, grind coarsely with salt, tamarind and turmeric powder, mix well, store it in an air tight container and let it sit for at least 5days to make the flavors incorporate and even the chillies also loose their hotness.

Take 1tsp.mustard seeds, 2tsp.fenugreek seeds, dry roast them until they are light brown in color, grind them into fine powder, now add this mustard and fenugreek powder to the chilli paste, mix well and once again grind the chilli paste( do not grind into very fine paste). In a pan add oil, once it's hot add mustard seeds, when they start to splutter add 3pods of crushed garlic and add this seasoning to red chili pickle.......mix it well and serve it with steamed rice, for an additional flavor, it can be serve with ghee, it even complements well with curd rice.