Clean the chillies and split it into two halves. Squeeze the tamarind in some water. Sieve and boil it. Keep it aside. Heat 2tbs mustard and grind.
Heat oil and season the remaining mustard. Add gingelly seeds and green chillies. Sauté until the colour of the chillies changes to light brown. Remove from fire and add fenugreek powder, mustard powder, tamarind water and vinegar. Stir well and store in a bottle.
Note : 1/4 tsp
sodium benzoate can be added to store the pickle for a long time.