Sweet Heat Tamarind Green Chili Pickle |

Name: Sweet Heat Tamarind Green Chili Pickle
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: South African
Ingredients: 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

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

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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