Indian Chilli Pickle Yoghurt & Popadums
Katie: ‘People always taste chillis at the tip but it’s better to taste them at the root. This is because this point is closer to the attachment to the plant, so it’s where it’s hottest as it contains more capsaicin. Lots of people have a favourite curry recipe, so I thought it would be nice to shine some light on the condiments that can be on the table at the same time. This pickle can be jarred, making it a good present for Christmas or birthdays.’
Ingredients
- 8 red chilli
- 1 small ball sized tamarind
- ¼ tsp turmeric
- 1 tsp salt
- 1 tsp cumin
- 1 tsp mustard
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 cloves of garlic roughly chopped
- Few curry leaves
Step 1 - Cook
Blitz the chilli with the tamarind. Add the turmeric and salt. In a frying pan heat the spices till aromatic. Grind in pestle and mortar ( nice visual).
Add to the chilli mix.In a pan, heat some oil add sliced garlic, mustard seeds and curry leaves and then add to chilli mix.
Step 2 - Serve
Keeps in the fridge for a few weeks. Really amazing mixed with chipotle and used in sandwiches or keep authentic and serve alongside indian things.
Ingredients
- 8 red chilli
- 1 small ball sized tamarind
- ¼ tsp turmeric
- 1 tsp salt
- 1 tsp cumin
- 1 tsp mustard
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 cloves of garlic roughly chopped
- Few curry leaves
Step 1 - Cook
Blitz the chilli with the tamarind. Add the turmeric and salt. In a frying pan heat the spices till aromatic. Grind in pestle and mortar ( nice visual).
Add to the chilli mix.In a pan, heat some oil add sliced garlic, mustard seeds and curry leaves and then add to chilli mix.
Step 2 - Serve
Keeps in the fridge for a few weeks. Really amazing mixed with chipotle and used in sandwiches or keep authentic and serve alongside indian things.
