Green chilli pickle is a tamilnadu style pickle made by sautéing green chillies in coconut oil and tamarind juice garnished with curry leaves.
"Do you know how to make green chilly pickle?"
"Before that… Do you want to make a pickle? "
If you are someone who likes the combination of rice, curd and pickle, then I have a recipe in store for you.
"What if you don’t like pickle? Well, then learn it and modify it as per your taste"
The recipe I am going to make today is a recipe prepared in my home. Mostly, you will find this recipe in Brahmin houses in tamil nadu, so for the time being I am going to say that it’s a tamil style recipe.
There is a similar recipe, made in kerala. Its called Puli inji, which I will write some day. The difference is that, puli inji has more amount of ginger in it, where as in this one we don’t add ginger.
Had I known that this dish was so easy to make, I would have made a jar full of this pickle for my friends while I was in the student accommodations in UK. Anyway, they say its better late than never. So, lets get started!!!!
1. For this dish, you would need about 50 gm of Green Chillies. (that’s about 15-20 pieces). Slit the green chili lengthwise, but not completely. Just slit it, upto the tail.
Don’t worry about the amount of chilies you are taking. You don’t have to eat all of this pickle in one sitting. The pickle lasts for more than 2 weeks.
2. In a pan heat 2-3 tbsp of oil. You should use coconut oil for this dish. Add 1tbsp of mustard seeds.
3. As the mustard seeds splutter add 1-2 tbsp of chana dal, ¼ tbsp of fenugreek seeds and 6-7 karipatha leaves into the mix.
4. To this add the slit green chilies. You can see that, I haven’t slit the chilies completely. Just upto the tail. Add 1 tbsp of salt, ½ tbsp of asafetida powder and heat till well. Keep a medium flame.
5. Prepare tamarind water for the mix.
6. Pour the tamarind juice into the mix and let the green chilies cook in it. Add ½ cup of water if required.
7. Add ½ tbsp of turmeric powder and ½ tbsp of asafetida powder and let it boil until the green chilies absorb the tamarind water and the gravy thickens. Add ½ tbsp of sugar while the gravy thickens.
Adding tamarind water, reduces the spice levels of green chilies and also brings a sweet taste to the pickle.
8. As the gravy thickens well, switch off the flame. Your pickle is now ready to be served.
This process takes about 15 minutes.
Have this dish with dosa or curd rice. My favorite is wheat dosa. Try it out and let me know, how you felt after having this dish.
Check these recipes out too.
1. Pachamulaku pickle: Check this green chili recipe using mango powder and lemon juice in kerala style.
2. Puli Inji : This is another type of recipe using gingerHome › Tamil-Recipes › Green Chilli Pickle