Red Chili Pickle
Andhra-style red chili pickle brings bold heat, tamarind tang, and garlicky spice in rich oil. A small spoon changes the whole plate.
Servings: 20
Calories: 87kcal
Ingredients
- 250 g red ripe chilies chopped
- 60 g tamarind pulp or thick tamarind paste ¼ cup
- 2 g turmeric powder 1 tsp
- 6 g fenugreek seeds 2 tsp
- 25 g garlic cloves peeled (about 12 to 15 cloves)
- 8 g mustard seeds 2 tsp
- 5 g cumin seeds 2 tsp
- 15 g chana dal 1 ½ tbsp
- 10 g urad dal 1 tbsp
- 6 g dried red chilies 6 to 8 whole
- 10 g curry leaves about ⅓ cup
- 180 ml refined sunflower oil ¾ cup
- 12 g salt to taste (2 tsp)
Instructions
Prep the chilies
- Wash the red ripe chilies and pat them completely dry.
- Remove stems. Chop into small pieces. Keep seeds if you want more heat.
Make tamarind
- If using tamarind pulp, soak in warm water for 10 minutes, squeeze, and strain to get a thick extract.
- If using paste, keep it ready.
Heat the oil
- Heat sunflower oil in a pan on medium.
- Add mustard seeds and let them crackle.
Temper the dals and spices
- Add chana dal and urad dal. Stir until light golden.
- Add cumin seeds and fry for a few seconds.
Add curry leaves and dried chilies
- Add curry leaves and dried red chilies. Stir for a few seconds.
- Keep your face back, curry leaves can splutter.
Cook the pickle
- Lower the heat.
- Add chopped red ripe chilies and turmeric. Mix well.
- Cook for 8 to 10 minutes, stirring often, until chilies soften slightly.
Add tamarind and finish
- Add tamarind extract or paste and mix.
Add salt to taste.
- Cook for another 6 to 8 minutes on low until the mixture thickens and looks glossy.
Cool and jar
- Turn off heat and cool completely.
- Spoon into a clean, dry jar and pour a thin layer of oil on top.
Rest
- Rest for 12 to 24 hours for best flavour.
- Store in the fridge and always use a clean, dry spoon.
Notes
Ingredient Swaps
- If you do not have sunflower oil, use sesame oil or peanut oil for a more traditional taste.
- Tamarind paste works fine, just keep it thick so the pickle does not turn runny.
- You can skip garlic, but the pickle will taste less bold.
- Dry the chilies fully before chopping. Any moisture can reduce shelf life.
- Keep the heat low after adding tamarind, otherwise it can splutter and stick.
- The pickle is ready when it looks thick and glossy and oil starts to show at the edges.
- Rest 12 to 24 hours before eating for best flavor.
- Store in the fridge for up to 3 months.
- Always use a clean, dry spoon and keep the surface covered with oil.
- Best with hot rice, and plain dal.
- Great with curd rice, khichdi, and roti.
- Add a small spoon to wraps or sandwiches if you like heat.
- Add a pinch of jaggery to balance the tang and heat.
- Add hing in the oil for a deeper, classic flavor.
- Add crushed roasted peanuts
Nutrition
Calories: 87kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 122IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 0.5mg