Description: This Sweet and Sour Chilly Pickle is a delightful blend of spicy green chilies, tangy tamarind, and sweet jaggery. Infused with aromatic spices and a hint of garlic and ginger, this pickle is perfect to add a burst of flavor to any meal. The combination of heat, sweetness, and tanginess makes it an irresistible condiment that pairs well with rice, roti, or any Indian dish.
Ingredients:
- 250 g green chillies, chopped
- 50 g jaggery, grated
- 1/4 cup water
- Lemon-sized tamarind, soaked in 1/4 cup water and pulp extracted
- 3 tbsp oil
- 3 tbsp garlic, minced
- 1 1/2 tbsp ginger, minced
- Few curry leaves
- 1 tbsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp fenugreek seeds powder
- 1/2 tsp asafoetida powder
- Salt to taste
Instructions:
- Wash and dry the green chillies. Chop them into small pieces.
- In a small bowl, soak the tamarind in 1/4 cup of water and extract the pulp. Set aside.
- In a pan, heat the oil over medium heat. Add the minced garlic and ginger, and sauté until golden brown.
- Add the chopped green chillies and curry leaves to the pan. Sauté for a few minutes until the chillies are slightly tender.
- Add the chilli powder, turmeric powder, fenugreek seeds powder, and asafoetida powder to the pan. Stir well to combine the spices with the chillies.
- Pour in the tamarind pulp and add the grated jaggery. Mix well and cook for a few minutes until the jaggery melts and blends with the tamarind pulp.
- Add salt to taste and continue to cook the mixture on low heat until it thickens and the oil starts to separate from the pickle.
- Turn off the heat and let the pickle cool completely.
- Transfer the Sweet and Sour Chilly Pickle to a clean, dry jar and store it in the refrigerator. The pickle will develop more flavor over time and can be enjoyed for several weeks.
Enjoy your Sweet and Sour Chilly Pickle as a spicy and tangy accompaniment to your meals!
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