Hot Mustard Chili Pickle

Ava Mirapakayalu.

Fresh green chiles that are tender but fat are chosen for this recipe. The green chiles are chopped up and soaked in oil having mustard powder. Once the chili is mature it can be served with steamed rice or with rice mixed with any sort of cooked dal.
Makes: around 1 Cup of Hot Mustard Chili.

Ingredients:

Fat Green Chiles 2
Mustard Seeds 2 tbsps
Salt to taste
Sesame Oil 1/3 Cup

Method of preparation:

Wash and pat dry green chiles.
Remove stems and chop the green chiles into small pieces.
Use a spice blender to grind mustard seeds and salt into fine powder.

In a mixing bowl, add green chiles, mustard powder and sesame oil.
Mix thoroughly and pour into a clean and dry jar.
Leave it for couple of hours before using.
Serve hot mustard chili with steamed rice or with dal rice.
Notes: Choose the green chiles that are tender and fat that are not too hot like New Mexico Chiles.

Suggestions: If the chili is too hot, adjust the salt accordingly. If chili is not hot enough, make sure to use the seeds as well.
Variations: You can also toast the mustard seeds to minimize the heat level.
Other Names: Avapindi Lo Mirapakalu, Ava Mirchi,

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Traditional Tamarind Pickle

Nilava Chintakaya Pachadi.

This is a traditional method of making tamarind pickle. This pickle stays fresh for couple of years. Fresh raw tamarind is ground with salt and turmeric and preserved in dark jars. A small amount of the preserved tamarind is made into pickle when necessary.
Makes: Traditional Tamarind Pickle.

Ingredients:

Raw Tamarind 3/4 kg
Tamarind 1/4 Kg
Turmeric 1 tbsp
Salt 1/4 kg

For 1 Cup Pickle:

Fenugreek Seeds a Pinch
Whole Red Chiles 4 – 6
Jaggery 3 tbsps
Asafoetida a big Pinch
Oil 2 tbsps

Method of preparation:

Wash and pat dry fresh raw tamarind.
Chop off the ends and chop the raw tamarind into 3 – 4 pieces.
Using a mortar and pestle, carefully pound the chopped tamarind into small chunks.
Make sure the seeds are not beaten hard.
Add the tamarind, turmeric powder and salt to the crushed raw tamarind.
Thoroughly pound everything together into chunky mass.
Take the ground tamarind mixture and transfer it to clean dry jar.

Cover and leave the jar in a dark place for 3 whole days.
Then, spread the ground tamarind onto a wide plate.
Pick all the tamarind seeds and tamarind veins and discard them.
Pound the remaining chunky tamarind mixture until it completely mashes up.
When the tamarind is totally crushed, transfer it to the same jar used before.
Preserve the ground tamarind mixture in a dry dark place.
This tamarind mixture stays for couple of years.

Follow the below recipe to make a cup of the tamarind pickle.

Take around 3/4 cup of preserved tamarind pickle.
Dry roast the red chili and fenugreek seeds until aromatic and grind them into fine powder.
Grind the tamarind pickle, ground powder and jaggery into smooth paste using a good grinder.

Heat oil in a pan, add asafoetida and the ground tamarind pickle.
Cook the pickle for a minute to bring all the flavors together and then remove from heat.
Store tight in a jar and serve tamarind pickle with rice or with roti or with dosa etc.
Notes: Make sure to follow the pickling precautions to increase the lifetime of the pickle.

Suggestions: Adjust the spice and sweetness according to your preference.
Variations: You can also grind the fenugreek seeds along with raw tamarind if you wish.
Other Names: Traditional Tamarind Pickle, Nilava Chintakaya Pachadi.

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