My friend, Priya Warrier send me a bottle of green chilly pickle. Green chilly is one thing that is available around the year. When I tasted it was the hot and sweet type and I fell in love with it and rang up Priya for the recipe. I must warn everybody who is health conscious because of the amount of oil in it….but it is really worth it.
How it is made:
Green chilly: 250 gm.
Vinegar: 1 cup.
Boiled and cooled water: ½ cup.
Put the green chilies into the vinegar with salt and keep it in a bottle for 1 week.
Ginger: 70 to 80 gm.
Garlic: 4 pods.
Mustard seeds: 25 gm.
Tamarind: 1 lemon size (make tamarind water with little water)
Sugar: ½ cup.
Turmeric: ¼ tsp.
Gingelly oil: ¼ cup.
- Grind ginger, garlic, mustard seeds, and turmeric with little vinegar (drain from the green chilly which is put in the vinegar) and make it into a fine paste.
- Heat the oil and put in this masala and fry till oil comes on top.
- Take only the green chilly from the vinegar and sauté it also till oil comes on top.
- Put in the tamarind water. When it is boiled put in the sugar and the rest of the vinegar and mix well and when it is boiled switch off the fire. Store in air tight bottle.