Green chilli pickle ,almost instant pickle for chilli lovers,which goes well with a combination of rice and any dal.For this pickle pick chillies that are medium hot or milder.As far as I know the smaller the green chilli size ,the hotter it is.Here I picked the thin ,long ones( the Indian variety)
Ingredients:
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Green chillies – 15
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Tamarind pulp – 1cup
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Salt to taste
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Mustard powder – 2tsp
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Fenugreek seeds pwd - 1 tsp
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Sesame seeds pwd – 3tsp
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Hing – pinch
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Oil – 4tsp
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Turmeric pwd – 1tsp
Method:
- Wash and dry the green chillies without any traces of water.Make a slit in all the chillies lengthwise ,by keeping the stalk (do not cut completely as shown in the pic below)
- Heat oil in pan and fry the green chillies for 5min.Remove from oil and keep aside.
- In the same pan add tamarind pulp, salt,hing,turmeric pwd,mix well cook till the tamarind pulp thickens.To this add mustard pwd,fenugreek pwd and sesame seeds powder in order .
- Finally add the green chillies fried in oil , close the lid and cook for 3min.
- Let them marinate for 24 hrs and enjoy!
- Tastes good with hot rice and any dal.
February 5, 2008 at 7:57 am |
looks gr8.. will definitely give a try n let u know
February 7, 2008 at 9:42 am |
that looks delicious and is quick and easy to make too!
January 29, 2009 at 6:50 pm |
Have you tried the green chilli pickle with ground mustard, salt and lime juice or vinegar? As I am the only one in the family who can tolerate so much “heat”, i generally make a little and store it in the fridge. Is great as a sandwich sprad too. For the spread however, one ha to grind the chillies.
Subha
November 26, 2009 at 2:40 am |
yes, i have some, it is very hot.
but very tasty with the mustard if you dont loose your taste buds in the process of eating it lol.
its very nice on some fresh bread, usually vienna with heaps of butter (dulls the heat a wee bit)
the green chilli pickle i have got at the moment has very small chillies -max of 25mm in length.
would love a reply to what other things you use it with =)