Red chilly pickle recipe

I had made this almost a month ago. Its so fiery and spicy that I thought of not posting in the blog. But recently my hubby who is not fond of spicy food asks for this pickle quite frequently, I realised its actually quite yummy. So I decided to post this one.My hubby got this red chillies when I asked him to buy some chillies. Green ones were not available. No one at home likes spicy food and as red ones are spicier than the green ones , I thought that if I use them in my regular cooking, no one is going to eat that spicy food. I was looking for a way to use this up maybe in the form of kolhapuri techa with peanuts or regular thokku with tomato. red chilli pickle

Meanwhile my friend had given me a bottle of ginger pickle which her mother in law made for her. It was so yummy. My family has become a huge fan of that ginger pickle and my friend has atleast supplied me two or three bottles of that pickle by now. Heartfelt thanks to her!! She has given me the recipe too, but I have not tried it yet. But I made this red chilly pickle loosely based on the recipe given by her. Garlic ,tamarind and jaggery is added to suppress the pungent fiery taste of the red chillies. But it is still very spicy. I love to have it with my curd rice , chapatis or dosas sometimes. I add it to my bland dal while cooking or even to the subjis or khichdi for that extra spicy kick.

So if you do try this recipe, do it at your risk. I warn you it is super spicy but yet delicious. I suggest you to have it in smaller amounts. I will be trying and posting the ginger pickle by my friend sometime soon which is even more awesome.

Print Recipe
Red chilly pickle recipe Yum
Spicy and Fiery pickle made with fresh red chillies and garlic!
red chilli pickle

Course
condiments, side dish
Cuisine indian
Prep Time 15-20 minutes
Cook Time 5 minutes
Servings
cup
Ingredients
Cuisine indian
Prep Time 15-20 minutes
Cook Time 5 minutes
Servings
cup
Ingredients
red chilli pickle
Instructions
  1. Heat some oil in a pan. Add fresh red chillies and garlic and saute till it turns a slight brown in colour. Soak the tamarind in little water for 30 minutes. Remove the seeds if any. In a blender, add the red chillies and garlic.
  2. Add the soaked tamarind,jaggery and salt. Blend to a smooth paste.
  3. Heat the remaining oil in the pan. Add mustard seeds,udid dal and channa dal. Add asafoetida. When it crackles, add the pulp. Mix well and stir for a minute or two. Allow to cool and store in a container. I usually store it in the refrigerator. Should keep well for a couple of weeks.
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