Monday, August 19, 2013

Chilli-Garlic Pickle Recipe


This is my first pickle recipe which I learnt from one of my friend in a surprise outing.  The simplicity of the recipe made me to try as soon as I reach home and more importantly TH loved it. 


Both of us were not a great fan of pickles. I always use store bought pickle mostly with a garlic flavor and use that for almost a year… but as soon as I make this chilli-garlic pickle, TH started using it as a side dish for almost all the dishes… let me know ur reviews about this pickle and  here comes the recipe…


Preparation time: 5-10 minutes
Cooking time: 20-30 minutes

Ingredients

½ cup peeled garlic cloves
50 gms of dried red chillies
1 marble-sized Jaggery
1 lemon sized tamarind
Pinch of turmeric powder (optional)
1 tsp mustard seeds
Salt (to taste)
1-2 tbsp Oil

How to make it

  • Coarsely grind both the dry chillies and garlic with no water and keep aside.
  • Keep immerse the tamarind in a cup of warm water for 10 mins and extract the thick juice from it.
  • In a wok heat oil and splutter the mustard seeds.
  • Add the coarsely ground chilli-garlic paste to it. Keep stirring constantly for about 2-3 mins in medium flame.

  • Now add the tamarind juice to it and allow it boil for some time. Close with the lid and stir occasionally.
  • Once the tamarind juice is completely absorbed by the garlic, add salt and check for the spiciness.

  • Finally add the jaggery ball to the pickle and mix well.

  • Allow it to stand for sometime in medium flame until u reaches the correct consistency.

  • Switch off the flame and allow it to cool at room temperature. Then transfer it into a clean and dry air tight container. 


Notes:
  1. Using turmeric powder is completely optional. The attacking color of this pickle is cos of me not using the turmeric powder. If u wants to use, add while adding the tamarind juice.
  2. I prefer using sesame oil for making this pickle. The proportion given for oil is appx. Add some more oil if the pickle gets stuck to the bottom of the wok in between.
  3. This pickle can be stored at room temperature for more than a month if maintained properly. Always use an air tight container to store the pickle and use a clean, dry spoon for serving.
  4. Jaggery gives mild sweet flavor to the pickle. If u doesn’t want to add jaggery, you can also use white/brown sugar.