1/2 lb (3 cups) of long green chilies
2 Tbsp salt
2 Tbsp rye (mustard seeds)
2 Tbsp cumin seeds
1/2 tsp of methi (fenugreek seeds)
1 tsp fennel
6 cloves garlic
1 tsp mango powder
1 tsp coriander powder
1 Tbsp turmeric
1/2 tsp hing
2 Tbsp ginger
1/4 cup vinegar
1/2 cup mustard oil
1 tsp sugar
Cut top off of chili and slice down the length of the chili. Then cut horizontally into small pieces.
Add salt to chilies and let sit for an hour
Heat saute pan on low and roast mustard seeds, cumin seeds, methi and fennel. Roast for 2 minutes.
Let spices cool fully and add to spice grinder. Blend coarse
Combine garlic, mango powder, coriander powder, turmeric, hing, ginger and vinegar to blender and blend fine.
Add mustard oil to sauce pan and add all of the blended masala and cook on low heat for 5 minutes until well mixed.
Add sugar and chilies to pan, stir for another 4 minutes and it’s ready to serve!