This is going to be a real quick post. It has been on the back burner for a long long time. Made the pickle, forgot to take the picture. By which time the fresh red chillies disappeared from the market. And I was determined to take the picture only with the red chillies in it.
The pickle started getting consumed and also changing colour. First I pondered on whether to make a fresh batch whenever I saw the red chillies again. But then better sense prevailed. Thanks to todays daily updates on health and nutrition, I decided that there was no need for any one in the family to eat such spicy food or one that is loaded with salt.
So the next time I saw fresh red chillies in the store, I quickly brought them home and took the pictures. As you can see, the colour of the pickle has changed from a bright red to a a little more brown. When you first make the pickle, it has a beautiful fiery red colour. This pickle has a long shelf life of a year at least. The only thing is that there will be a little colour change.
It is a begging to be eaten food. It just calls out for some hot rice with melted ghee to be poured generously over. But I have to warn you - IT IS SPICY and definitely not for the faint hearted. Actually, at home there is only one brave soul who can take on the might of this spicy pickle. He thoroughly enjoys eating this even if the tears pour down and his face turns red with the heat of the pickle. So this post is for you, Vin.
1/2 kg Ripe red chillies
250 grams Salt
125 grams Tamarind
1 teaspoon Turmeric powder
25 grams Fenugreek seeds (Methi)
200 ml Gingelly Oil (Sesame Oil)
1 teaspoon Asafoetida
Wash and dry the red chillies thoroughly
Grind the red chillies, salt, tamarind, and turmeric powder to a coarse paste.
Store in an airtight and sterile jar for about 2 to 3 days.
Roast and powder the fenugreek seeds.
Heat the oil to medium hot (not smoking) and add the asafoetida.
Cool and add to the ground red chillies mixture.
Finally add the fenugreek powder and mix thoroughly.