Red chili pickle


Pandu Mirapakaya Pachadi with step by step instructions.

For Pickle
500 grams red chilies
50 – 100 grams tamarind
salt as needed
1 tbsp fenugreek seeds dry roasted
50 grams garlic cloves
For Tempering
1 tbsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilies
curry leaves
4 tsp oil

Preparing the red chilies for pickling
rinse red chilies thoroughly and pat them dry.
keep them under the running ceiling fan.
it takes around 15-20 min for dry.
take them into a plate and remove all the stalks from the red chilies.

Preparing the Tamarind
take fresh tamarind, remove seeds, hard brown shells and fibers if any.

Cutting and Grinding the Red chilies.
cut the red chilies into small pieces, and take into a grinder jar,
run the mixer for 3-5 seconds. add salt, tamarind and garlic cloves. mix well.

add dry roasted fenugreek seeds(methi) and mustard seeds powder and add salt if necessary.mix well.
this is to blend all the ingredients evenly.

Heat a pan and add oil.when the oil is hot, add mustard seeds, cumin seeds,
curry leaves and fry till they stop spluttering. add pickle and mix well.

keep the pickle in an air-tight container and store in the refrigerator.


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