How to make Goan Chilli Pickle -
Popular Goan pickle recipe made using green and red chillies.
This recipe is from the book Cooking with Love.
Main Ingredients : Mild Green Chillies (कम तीखी हरी मिर्च ), Dried Chillies
Cuisine : Goan
Course : Pickles, Jams and Chutneys
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For more recipes related to Goan Chilli Pickle checkout GOAN CHILLI PICKLE. You can also find more Pickles, Jams and Chutneys recipes like Sweet Tamarind Chutney, Kori Uppenkai, Kolhapuri Dry Chutney, Nariyal aur Kachche Aam ki Chutney.
Goan Chilli Pickle Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Goan Chilli Pickle Recipe
Mild Green Chillies 500 grams
Dried Chillies 8-10
Salt 1/2 cup
Vinegar 1 cup
Garlic chopped 250 grams
Ginger chopped 200 grams
Tamarind pulp 1/2 cup
Sesame oil (til oil) 1 cup
Sugar 1 cup
Fenugreek seeds (methi dana) powdered 1 tablespoon
Method
Step 1
Crush the green chillies with a little salt in a blender. Soak the red chillies in a little of the vinegar for about half an hour. Crush the garlic and ginger.
Step 2
Grind the red chillies with vinegar and tamarind pulp. Heat the oil in a non-stick pan till smoking point.
Step 3
Cool slightly and add the crushed garlic, ginger and green chillies. Sauté on high heat for four to five minutes.
Step 4
Add the red chilli paste and sugar, and continue to cook, stirring continuously for another four to five minutes.Add the remaining salt and stir. Add the powdered fenugreek seeds and mix well.
Step 5
Cook for five to seven minutes. Set aside to cool completely. When cooled to room temperature, transfer into sterilized bottles. Transfer into sterilized bottles and store in a refrigerator.
Nutrition Info
Calories : 3611 Kcal
Carbohydrates : 402.1 gm
Protein : 38.2 gm
Fat : 205.3 gm
Other : 0
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