Recipe: Tasty Green Chillies and Tamarind Pickle

Recipe: Tasty Green Chillies and Tamarind Pickle Delicious, fresh and tasty.

Green Chillies and Tamarind Pickle. Mulaka Pachadi is an authentic dish of Kerala. It is a sweet and sour dish made of tamarind,green chilli,jaggery etc. It is an essential dish for Ona Sadhya.

This homemade green chilli pickle is very delicious and goes well with parathas, idli, dosa, roti and curd rice.

Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes.

Have these for your guest for your Chinese New Years Hi my pickled chillies go soft not crunchy.

You can cook Green Chillies and Tamarind Pickle using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Green Chillies and Tamarind Pickle

1. It’s of Green chillies.

2. You need of Mustard Oil.

3. It’s of Salt.

4. You need of Mustard seeds roasted.

5. It’s of Cumin seeds roasted.

6. It’s of Fenugreek seeds roasted.

7. Prepare of Coriander seeds roasted.

8. Prepare of Fennel Seeds roasted.

9. Prepare of Turmeric powder.

10. It’s of Asafoetida.

11. You need of Curry Leaves.

12. Prepare of Tamarind paste.

Ensure that you pour hot oil over the green chillies and spice mixture.

Leave it uncovered till the pickle cools down completely.

There should be no trace of moisture and do dry the.

Marinate the chillies in salt for at least two hours.

Green Chillies and Tamarind Pickle instructions

1. Wash and pat dry all the Chillies. I have used a very few Red chillies too as they were included in that when I bought them. You can omit them if desired. Chop them into two halves. Dry roast all the spices on a low heat and make a coarse powder out of them. Add this powder to the chopped Chillies. Use gloves when you handle them..

2. Heat Oil on a low heat and shallow fry all the Chillies. Add Asafoetida and Curry Leaves too. Add Tamarind paste too and let it cook until the raw smell fades away for about 10-12 minutes. Let it cool down before storing in an airtight container in the refrigerator. It stays good for a month. Use a clean and a dry spoon when handling it. Enjoy!.

3. An easy peasy chilli and tamarind pickle from my maternal home. The tanginess of the tamarind actually helps to counter strike the spiciness of the chillies. It is a pickle that goes well with ghee rice and raita. Looks gorgeous too and stays good for a long time because of tamarind. Try this out for your loved ones and friends. Happy Pickling!.

Green Chilly Pickle in small pieces.

We use ripe green chillies to make this pickle.

Wash the chillies properly, dry them, break of their stems and wipe with a clean cloth.

Cut the Chillies length wise so that they are stuck on one side.

Put Jeera and Methi in a hot pan(tawa) and gently fry them.