Slit a hole in the chilies, taking care not to split them.
Soak the tamarind in 1 pint of water for 1/2 hour, and strain the juice.
Heat the oil and fry mustard seeds, black gram and coriander leaves.
Add green chilies and fry till chilies are dry. Add tamarind, turmeric, chili powder, salt and jaggery.
Simmer, stirring constantly till liquid dries.
Cool and preserve in air-tight jars.
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