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Sweet Heat Tamarind Green Chili Pickle combines tangy aamli, brown sugar and toasted spices for a lively homemade condiment.
This Sweet Heat Tamarind Green Chili Pickle combines South African-inspired flavours with tangy tamarind and a warming blend of spices.
Tamarind gives green chili pickle a tangy twist. Would you try this Sweet Heat Tamarind Green Chili Pickle?
Why You Will Love and Enjoy Sweet Heat Tamarind Green Chili Pickle
- This pickle brings a lively mix of sweet, sour and spicy flavours to the table. The tamarind gives it a tangy kick, while the toasted spices and curry leaves add plenty of flavour. Here are a few reasons to make a batch:
- A balanced flavour: Tamarind, brown sugar and honey bring sweetness and tang to the green chilies.
- Plenty of spice: Mustard seeds, cumin, fenugreek and garlic give every spoonful a distinctive flavour.
- Versatile serving: Enjoy it with curries, rice, grilled vegetables, sandwiches or savoury snacks.
- A little goes a long way: Serve a small spoonful alongside your favourite meal for an extra burst of flavour.
Sweet Heat Tamarind Green Chili Pickle
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3 to 4 cups 1x
- Category: Condiments
- Method: Easy Cooking
- Cuisine: South African
Description
This sweet and sour tamarind green chili pickle brings together a lively mix of heat, tangy aamli, warming spices and just enough sweetness to keep you coming back for another taste. It’s a flavour packed South African style condiment with garlic, curry leaves and toasted spices that makes a lovely accompaniment to curries, rice dishes, sandwiches and savoury meals.
Ingredients
Units
Scale
- 500 g green chilies, ground in a food processor
- 12.5 ml – 1 tbsp mustard seeds, roughly ground
- 12.5 ml -1 tbsp cumin seeds (jeera), roasted and roughly ground
- 5 ml – 1 tsp fenugreek seeds (methi), roasted and roughly ground
- 5 ml – 1 tsp turmeric powder
- 12.5 ml – 1 tbsp fine salt
- 10 ml – 2 tbsp dried crushed red chilies
- 25 ml – 2 tbsp garlic, roughly ground
- 150 g aamli (tamarind)
- 125 ml – 1/2 cup vinegar
- 125 ml – 1/2 cup oil
- 12.5 ml 1 tbsp sesame seeds
- 250 ml – 1 cup brown sugar
- 25 ml – 2 tbsp honey
- 2 sprigs curry leaves
- 12.5 ml – 1 tbsp whole mustard seeds
Instructions
- Place the 500 g ground green chilies in a large heatproof bowl. Add 1 tbsp roughly ground mustard seeds, 1 tbsp roasted and roughly ground cumin seeds, 1 tsp roasted and roughly ground fenugreek seeds, 1 tsp turmeric powder, 1 tbsp fine salt and 2 tbsp dried crushed red chilies. Mix everything thoroughly so the spices coat the chilies evenly.
- Place the 150 g aamli (tamarind) in a heatproof bowl and cover it with boiling water. Leave it to soak for 30 minutes, then allow it to cool enough to handle safely. Squeeze the softened tamarind to release its pulp and strain out the seeds and fibres. Keep the pulp.
- Add the tamarind pulp, 1/2 cup vinegar and 1 cup brown sugar to a saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Reduce the heat and simmer until it thickens to a sauce like consistency. Stir regularly so the sugar doesn’t catch on the bottom of the pot.
- Carefully pour the hot tamarind sauce through a sieve over the seasoned green chilies. Stir well to combine. The mixture will be hot, so use a heatproof bowl and avoid splashes.
- Heat 1/2 cup oil in a saucepan over medium heat. Add 1 tbsp whole mustard seeds and 1 tbsp sesame seeds. Once the mustard seeds begin to pop, add the 2 sprigs of curry leaves carefully, as the oil may splatter. Cook until the leaves change colour and become fragrant.
- Add 2 tbsp roughly ground garlic to the hot oil and stir for about 10 seconds, just until fragrant. Don’t let the garlic burn, or it can make the pickle taste bitter.
- Remove the saucepan from the heat and carefully pour the hot oil and spice mixture over the chili and tamarind mixture. Add 2 tbsp honey and stir thoroughly until everything is evenly combined.
- Leave the pickle to cool completely before transferring it to clean, dry jars. Use a clean, dry spoon whenever you serve it, and refrigerate the finished pickle unless you’ve followed a tested preservation recipe that confirms it is safe for room-temperature storage.
Notes
Prepared, tried, and tested by Melanie
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Additional Information and Helpful Tips
- How spicy will the pickle be? The heat depends on the variety of green chilies and dried red chilies used. For a milder result, remove some of the green chili seeds and membranes, or reduce the dried red chilies. Wear gloves when handling hot chilies, and avoid touching your eyes.
- How do I prepare the aamli? Soak the 150 g tamarind in boiling water for 30 minutes, allow it to cool enough to handle, then squeeze out the pulp. Strain it to remove seeds and fibres. If using ready-made tamarind paste, check its concentration and whether it contains added salt, sugar or water before substituting.
- How do I know when the tamarind sauce is ready? Simmer the tamarind, vinegar and brown sugar until the mixture thickens enough to coat a spoon. Stir regularly to prevent the sugar from catching on the bottom of the saucepan. The sauce will thicken a little more as it cools, so avoid reducing it too far.
- Why are mustard seeds used in two different ways? The roughly ground mustard seeds mix into the chili base, distributing their flavour throughout the pickle. The whole mustard seeds are heated in oil to release their aroma and add another layer of flavour.
- Can I adjust the sweetness and sourness? You can make small adjustments to the sugar, honey and tamarind to suit your taste. Keep in mind that the balance of sweet, sour and spicy flavours is central to this pickle. Changes to the vinegar or tamarind can also affect acidity, so don’t assume that a modified recipe is safe for shelf storage.
- Why shouldn’t I let the garlic burn? Garlic cooks quickly in hot oil. Stir it for approximately 10 seconds, just until fragrant, then remove the pan from the heat. Burnt garlic can add bitterness that carries through the entire batch.
- How should I bottle and store the pickle? Allow the finished mixture to cool completely before placing it in clean, dry jars. Close the jars and refrigerate promptly. Always use a clean, dry spoon when serving, and don’t leave the pickle sitting at room temperature for extended periods. Because this recipe has not been tested for preservation safety, refrigeration is recommended rather than storing the jars in a pantry.
- How long will it keep? As a cautious home storage guideline, aim to use the refrigerated pickle within 2 to 3 weeks. This is an estimate, not a validated shelf life, because the final acidity and preservation conditions have not been tested. Discard the pickle if you notice mould, an unusual smell or other signs of spoilage. Don’t taste it to check whether it is safe.
- What should I serve with this pickle? Try it with Durban-style curries, dhal and rice, grilled meat, roasted vegetables, savoury sandwiches or cheese. Start with a small spoonful and adjust to your preferred level of heat.
- Can I preserve it at room temperature? Don’t assume that the vinegar, sugar or hot oil makes this recipe safe for pantry storage. Safe shelf stable preservation requires a tested recipe with verified acidity and appropriate processing instructions. Unless you follow a tested preservation method suitable for this exact type of pickle, keep it refrigerated.
Can I substitute any of the spices? Yes, with some changes to the flavour.
- Cumin: Ground cumin can replace roasted cumin seeds, but start with a smaller amount because its flavour may be more concentrated.
- Fenugreek: You can omit it if necessary, although the pickle will lose some of its distinctive earthy bitterness.
- Sesame seeds: Leave them out if you dislike them or need to avoid sesame.
- Curry leaves: Fresh curry leaves are preferable for their aroma. If unavailable, omit them rather than expecting another herb to taste exactly the same.
- Brown sugar: White sugar can be used, although the flavour will be less rich.
- Honey: You can omit it or replace it with another sweetener, keeping in mind that the flavour and consistency may change.
- Oil: Use a neutral cooking oil suitable for heating, such as canola oil.
Sweet Heat Tamarind Green Chili Pickle is ideal for anyone who enjoys a lively mix of heat, tang and sweetness. Tamarind, brown sugar, garlic and toasted spices create a distinctive condiment that complements curries, rice, grilled dishes and savoury snacks. It brings a South African-inspired touch to the table and gives everyday meals an extra burst of flavour.
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