RED CHILLI PICKLE (THOKKU)

This Chilli pickle is a spicy, I mean SPICY accompaniment, surely not for those with delicate stomachs and tongues. I tasted this pickle immediately after making it and decided to not serve this as it was simply too potent. When I actually did serve a little bit to my friends the next day, they LOVED it and I was truly surprised! I guess, that after the pickle rests, it actually does taste better as the flavors tend to mellow down and marry well.

This pickle can be stored in an airtight bottle for almost 4 months in the pantry or upto a year in the refrigerator. Tastes great with parathas, dal chawal, dosas, idlis, curd rice, well almost anything. Do try it out and let me know your thoughts.


INGREDIENTS:


Ripe red fresh chillies – 400 gms washed and dried
Cilantro- 2 bunches washed and dried
1 large lemon sized ball of tamarind
¼ cup + 2 tsp oil
2 tsp mustard oil
½ tsp methi powder (optional)
1 tsp jiggery pounded
4 cloves of garlic chopped fine
1 tsp channa dal
1 tsp udad dal
¾ tsp mustard seeds
salt
1 sprig curry leaves

Wash and dry the chillies and cilantro very well. Any moisture will reduce the shelf life of the pickle drastically. Soak tamarind in 1 cup water and microwave for 2 minutes. Let cool and squeeze out all the pulp from the tamarind and set aside.


Cut the chillies into large pieces. Heat 2 tsp of oil and fry the cut chillies on medium heat till they turn soft, about 7-8 minutes. Make sure the exhaust fan is on and all the windows are open as the chillies can be really pungent when fried. Remove from pan and let cool. In the same pan add the cilantro and fry until just wilted. Remove from pan and cool.


Grind the chillies, cilantro and the tamarind pulp to a smooth puree. Heat ¼ cup oil and add the dals, mustard seeds and garlic and try till garlic is golden and soft. Add the curry leaves. Now add the chilli puree and salt. Stir and fry well for 10 minutes. Add the jaggery and methi powder and cook for 25 to 30 minutes on a medium or till the oil separates. Let cool and store in clean airtight containers.