Green Chilli Tamarind Pickle Recipe

Recipe By Slurrp

Green Chilli Tamarind Pickle is a tangy and spicy condiment made with green chillies, tamarind, and a blend of aromatic spices. This pickle is bursting with flavors and adds a zing to any meal. The combination of the heat from the chillies and the tanginess from the tamarind creates a perfect balance of flavors. It can be enjoyed with rice, roti, or as a side dish with any Indian meal.

4.9
22 Rating -
Rate
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Green Chilli Tamarind Pickle
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Ingredients for Green Chilli Tamarind Pickle Recipe

  • 25 gram Green Chillies
  • 1/20 cup Tamarind
  • 1/5 tablespoon Oil
  • 1/10 teaspoon Mustard Seeds
  • 1/20 teaspoon Fenugreek Seeds
  • 0.03 teaspoon Asafoetida
  • 1/20 teaspoon Turmeric Powder
  • 1/10 tablespoon Red Chilli Powder
  • 1/10 tablespoon Jaggery
  • As required Salt To Taste

Directions: 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.
Nutrition
value
249
calories per serving
26 g Fat1 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    43mg
  • Iron
    1mg
  • Vitamin A
    184mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    30mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp