chili pickle in tamarind and jaggary
Print Recipe
4.8 from 5 votes

Puli Miligai Recipe ,Chili pickle in Tamarind and Jaggary

Green chili pickle with tamarind and jaggary
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Pickles/Achar
Cuisine: South Indian Cuisine
Servings: 3 people

Ingredients

  • 350 gms Green Chillies / Hari Mirch chopped
  • 1/4 cup Ginger / Adrak chopped
  • 40 gm Tamarind / Imli size of 2 lemons
  • 2.5 tbsp Jaggary / Gud
  • to taste Salt / Namak
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1/4 tsp Asafoetida / Hing powder
  • 2.5 tsp Mustard Seeds / Rai
  • 1 tsp Fenugreek Seeds / Methidana
  • 1/3 cup Cooking Oil

Instructions

  • Wash and pat dry the green chilies.
  • Chop into medium size pieces or slit lengthwise
  • Soak tamarind in a cup of water for 25 minutes and then mash it and remove the seeds
  • Heat oil in a pan and add asafoetida ,fenugreek seeds and mustard seeds
  • When mustard start crackling add the chopped green chilies and ginger
  • Saute for a minute on medium heat.
  • Now add salt,turmeric ,tamarind water and grated jaggary.
  • Cook till it thickens.
  • Store in a glass bottle when cools down completely

Notes

Shelf life- Easily stays fresh for 4-5 days at room temperature and for 15 days in refrigerator.
Note-
you can adjust the consistency according to your preference,can make it thin or thick,taste great both ways
Can chop into medium or fine roundels or slit lengthwise