Rambutan – 1 kg.
Garlic – 3 nos.
Ginger – 2 nos.
Dried chilies – 6 nos.
Hing – 2 pc.
Chili powder – 6 tablespoons.
Turmeric powder – 1/2 teaspoon.
Fenugreek powder – 1 tablespoon
Vinegar – 3 tablespoons.
Oil – as required.
*Peel and wash rambutan.
*Peel, wash and slice ginger and garlic.
*Heat oil in a pan, splutter mustard and saute in hing, garlic, ginger, dried chilies, and curry leaves.
*When the color changes to red saute in chili powder, turmeric powder, fenugreek powder. Add water as required and season with salt. Add the rambutan, pour the vinegar, and bring it to boil. Once boiled remove from flame.
Rambutan pickle is ready.