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Pickled Green Chilies
What would you think if I offer you a bowl of chillies? That’s exactly the expression K had when I gave him lunch the other day. He took the first bite with a lot of apprehension and a look that said, “Ab tumhare hawaale watan saathiyon”. However, the next moment his look said it all, even chiliies can be deceiving 
This is amma’s special dish , a treat for us when we would get tired of eating peas, beans, greens and other healthy food all the week and could no longer take it. A tangy pickle tantalizing the tongue… Tastes better the next day!
My entry to Jihva for Ingredients, brainchild of Indira and hosted by Nandita of Saffrontrail
Ingredients:
100grams of green chillies( Indian variety)
2 tablespoons of thick tamarind paste
1 tablespoon of grated jaggery
1 teaspoon of fenugreek powder
2 teaspoons of mustard powder
2 teaspoons of sesame powder
A pinch of turmeric
a pinch of asafoetida
Oil, Salt to taste.
Method:
1. Wash and pat dry the chillies . Rub your hands nicely with oil or wear gloves.
2. Make a slit on one side of the chili by running the knife from the tip to the end and with the help of a toothpick or the knife and remove atleast half of the seeds. Making the slit is important , else the chillies will pop when you fry them.
3. Heat oil in a wide skillet and add the the chillies and fry them until they change color. Add the tamarind extract and all the powders , salt and simmer for atleast 10 minutes.
4. Serve hot with rice and ghee.
Note: Lasts for a week in the refrigerator
Comments
A good one for people who love spicy food.
Suma Gandlur
July 31st, 2007
Oh! Beautiful pictures and delicious looking pickle! I am bookmarking this recipe…does this last for a couple of days?
Tee
July 31st, 2007
@suma, For a change this is not spicy at all..
@Tee, lasts atleast for a week
Dee
July 31st, 2007
Wow! This sounds soo different and soo spicy that my mouth started watering. I wish I grab them
Rekha
July 31st, 2007
that is very simple and easy one to make and looks too good.
sharmi
July 31st, 2007
Hey Dee, with frying,balanced with salt,Tamraind and Jaggrery, I bet it tastes great and won’t be that hot at all.I make Jalapeno chutney like that except sesame seeds and methi,I LOVE it!:)
Thanks for this recipe.I am sure your hubby still in his Watan in one piece!!Hahaha!!
Asha
July 31st, 2007
Now I know what you mean by your ’similar’ recipe
Suganya
July 31st, 2007
a wonderful looking dish
bee
July 31st, 2007
looks yumm! i like the tangy flavour with hot and sweet!
roopa
July 31st, 2007
This is new to me…easy to prepare and must be tasting great. I will definitely try this out. Green chilli is a must in my daily food
Nice pictures too.
SeeC
August 1st, 2007
Chillies! yum, I love your recipe, thanks for sharing (I am almost drooling here)
Saju
August 1st, 2007
Thats a great recipe Dee. I can imagine tasting it in my mind:)I agree with Asha- with the tamarind, jaggery and frying it wont taste hot all- thats what i did for my baingan mirchi ka salan….
priyanka
August 1st, 2007
This version of chilli pickling is new to me. We do it with butter milk..you must be aware of it!
Nice photographs and recipe, thanks for sharing
Padma
August 1st, 2007
what??? i am loving summer coz i can see pickles raining in blogsphere:) drroling @ ur green chilli pickle
sia
August 1st, 2007
Thanks all for the wonderful comments! I really appreciate it!
@Ashakka, he is in one piece but not in his watan!
Dee
August 1st, 2007