Puli Miligai Recipe ,Chili pickle in Tamarind and Jaggary
Green chili pickle with tamarind and jaggary
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Course: Pickles/Achar
Cuisine: South Indian Cuisine
Keyword: ginger chili pickle, Green chili pickle, puli miligai
Servings: 3 people
Author: Anjana Chaturvedi
- 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
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
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