Green Chilli Tamarind Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the green chillies. Slit them lengthwise and remove the seeds.
• STEP 2.Soak tamarind in warm water for 15 minutes. Extract the pulp and discard the seeds.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Once they splutter, add the green chillies and sauté for a few minutes.
• STEP 4.Add the tamarind pulp, turmeric powder, red chilli powder, salt, and jaggery. Mix well and cook for 5-7 minutes until the mixture thickens.
• STEP 5.Remove from heat and let it cool. Transfer the pickle to a sterilized jar and store in a cool, dry place.
• STEP 6.Allow the pickle to mature for at least a week before consuming. It can be stored for up to 6 months.

Cooking Tips

• Adjust the spice level according to your preference by adding more or less green chillies.
• Make sure to remove the seeds from the green chillies to reduce the heat.
• Sterilize the jar by washing it with hot water and drying it thoroughly before storing the pickle.

Storage and Serving

• Store the Green Chilli Tamarind Pickle in a cool, dry place away from direct sunlight.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread for sandwiches or as a dip for snacks.