Name: Green Chilli Tamarind Pickle recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: Green chillies long ones 200 gm; Red chillies few (optional); Salt 3 tbsp; Mustard oil or Sesame oil 1 cup; Tamarind paste 4 tbsp; Turmeric 1 tsp; Asafoetida 1/8 th tsp; Curry leaves few; Roasted coriander seeds 1 tbsp; Roasted cumin seeds 1 tbsp; Roasted mustard seeds 1 tbsp; Roasted fenugreek seeds 1 tsp; Fennel seeds powder 1 tbsp

ABOUT Green Chilli Tamarind Pickle RECIPE

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.

Ingredients Serving: 10

Green chillies long ones 200 gm
Red chillies few (optional)
Salt 3 tbsp
Mustard oil or Sesame oil 1 cup
Tamarind paste 4 tbsp
Turmeric 1 tsp
Asafoetida 1/8 th tsp
Curry leaves few
Roasted coriander seeds 1 tbsp
Roasted cumin seeds 1 tbsp
Roasted mustard seeds 1 tbsp
Roasted fenugreek seeds 1 tsp
Fennel seeds powder 1 tbsp

Instructions

Wash and pat dry the chillies.
Dry them well and cut them into two halves.
I used a few red chillies too. However you can omit them if desired.
Powder the roasted pickle spices to a coarse texture.
Add the chopped chillies to this powder along with turmeric and salt and mix well. Use gloves to handle this.
In a pan, add mustard oil or sesame oil and shallow fry these chillies. Also add the asafoetida and curry leaves.
Fry them for about 5 minutes and then add the tamarind paste.
Let it simmer for 5 more minutes until the raw smell fades away.
Cool it well before storing. It stays good upto a month in the refrigerator.

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