Description
Craving for a unique flavor in your dishes? Check out this Sweet and Sour Ground Aamli Chili Pickle.
Ingredients
Units
Scale
- 1 pound = 500g green chilies (ground in processor) (you can add red chili for color)
- 1 tablespoon mustard seeds (roughly ground)
- 1 tablespoon cumin seeds = jeera (roasted and roughly ground) 1 teaspoon Fenugreek = methi seeds
- 1 teaspoon turmeric powder
- 1 tablespoon fine salt
- 2 tablespoons dried crushed red chilies
- 2 tablespoons garlic (roughly ground)
- 150g tamarind = Aamli
- 1/2 cup vinegar
- 1/2 cup oil
- 1 tablespoon sesame seeds
- 1 cup brown sugar
- 2 tablespoons honey
- 1 tsp sesame oil
- 2 sprigs curry leaves
- 1 tablespoon whole mustard seeds
Instructions
- Add ground chilies to a bowl together with the salt, turmeric powder, ground mustard, methi, and jeera, and crushed dried red chilies. Toss.
- Soak tamarind in boiling water for half an hour.
- When cool squeeze out the pulp.
- Boil vinegar, sugar, and tamarind together until thick like a sauce.
- Using a sieve, strain over the chilies whilst still hot.
- Add oil to pot, and heat.
- Add whole mustard seeds, sesame seeds, and curry leaves.
- When mustard seeds start to splutter and the curry changes color, add garlic, toss for about 10 seconds, remove from stove, and pour over chilies.
- Add the honey and sesame oil, toss well, and leave to cool before bottling.
- NOTE: Remember to press your pickle down in the bottle every day to tightly compact it as air pockets can make it spoil.
- This helps the oil to rise to the top of the bottle.
- Make sure your pickle has a generous layer of oil covering the top to prevent it from spoiling.
- After 4 to five days, it must be refrigerated
Notes
Created, Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Recipe credit: Eshana Suleman
Nutrition
- Serving Size: 2 teaspoons
- Calories: 80
- Sugar: 8.6 g
- Sodium: 430.5 mg
- Fat: 4.3 g
- Carbohydrates: 10.4 g
- Fiber: 0.7 g
- Protein: 0.8 g
- Cholesterol: 0 mg
