Green Chilli Pickle | Molagai Oorgai
This is truly worthy of being on Man vs Food! 😀 Yes, it is THAT spicy! Even after adding in tons of sugar, tamarind and salt to tame the heat, the heat hits your mouth on so many different levels. Why then, would you make this you ask? Well.. it is insanely tasty with bread! Especially stuffed Indian breads.. This is a perfect condiment. Even the tiniest amount of this pickle adds mighty flavors to what you’re eating. Beware! This is not for the pansies! 😉 😀 But I do hope you try this pickle. You will love it!
And FYI, I’m trying a new format for presenting the recipe. Do let me know if you like it or should I go back to my previous style of posting.
Here’s a quick video –
Ingredients: Green Chilli, Tamarind, Jaggery, Salt, Sesame Oil, mustard seeds, Asafoetida and turmeric powder… Make sure you soak the tamarind fruit in a bit of warm water for 10 minutes.
Start by adding the tamarind (with the soaking water), chili, salt to a blender
Blitz to get a smooth paste
Heat up the oil in a large wok
Add in the asafoetida / hing powder and mustard seeds. (I use black mustard)
Once that starts to pop, add the turmeric powder and mix well
Add in the chili paste and mix well
Add the jaggery and let it melt and mix
Keep cooking on medium heat until it becomes a thick paste.
Serve as required!
A spicy green chilli pickle from my mom’s cookbook!
- 100 grams Green Chili
- 20 grams Tamarind fruit (or tamarind paste)
- 3 tbsp Jaggery, (as required) (can be substituted with sugar or brown sugar)
- 2 tbsp Salt (to taste)
- 4 tbsp Sesame oil
- 2 tbsp Black Mustard seeds
- 1 tbsp Asafoetida (Hing powder)
- 1 tbsp Turmeric powder
- Blend together the softened tamarind (with the water it was soaked in), green chilli, salt together to form a smooth paste.
- Heat oil in a large wok. Add the mustard, asafoetida & turmeric powder and mix well until the seeds starts popping.
- Add in the green chili paste and mix well.
- Add in the jaggery and let it melt and mix well.
- Let it cook on medium heat, stirring every 5 minutes until it reduces to form a thick mixture.
- Store it in an air tight bottle and use carefully!
- Category: Pickle
- Cuisine: Indian
1. The jaggery can be substituted for sugar or brown sugar too. You can add as much as as little as you want. It really depends upon how much heat you can take.
2. You can use any vegetable oil. But sesame oil is widely used in the Indian pickles.
3. Beware of the spiciness. Even a little would go a long way. 🙂
Here’s what you may need to make this pickle –