Tendlis (small gherkins) 100
Oil 2 cups
Green chillies 10
Garlic 3 pods
Vinegar 1 cups
Chilly powder 2 tbsp
Turmeric 1 tbsp
Sugar 2 tbsp
Cut the tendlis into quarters, add salt and hang overnight in a muslin cloth to let the water drain.
Mince the green chillies, garlic and ginger. Heat the oil over fierce heat, add the chillies, garlic and ginger. Fry well being careful not to burn it.
When well fried, add the vinegar, chilly powder, turmeric, tendlis and sugar. Bring to boil stirring continuously, then remove from fire.
Pour into sterilized jars making sure the pickle is covered with oil.
Posted By: Cristina D'souza, Goa.