Green Chillies and Tamarind Pickle

Name: Green Chillies and Tamarind Pickle
Total time: 1200 s
Yield: 25-30 servings
Cuisine: Indian
Ingredients: 200 gm Green chillies; 1 cup Mustard Oil; 1 tsp Salt; 1 tbsp Mustard seeds roasted; 1 tsp Cumin seeds roasted; 1 tsp Fenugreek seeds roasted; 1 tsp Coriander seeds roasted; 1 tsp Fennel Seeds roasted; 1 tsp Turmeric powder; 1/8 tsp Asafoetida; 2 Springs Curry Leaves; 4-5 tsp Tamarind paste

ZMA @zesty5

#rainbowweek6
#cookpadindia
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!
Enjoy Cooking with Zeen!

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Ingredients

20 minutes

25-30 servings

200 gmGreen chillies
1 cupMustard Oil
1 tspSalt
1 tbspMustard seeds roasted
1 tspCumin seeds roasted
1 tspFenugreek seeds roasted
1 tspCoriander seeds roasted
1 tspFennel Seeds roasted
1 tspTurmeric powder
1/8 tspAsafoetida
2 SpringsCurry Leaves
4-5 tspTamarind paste

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Steps

20 minutes

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!

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ZMA @zesty5

on April 16, 2020 22:51

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.