Monday, January 28, 2013

Green Chilli and Ginger Pickle / Puli Inji

This is a simple home-made pickle recipe that requires very little effort and even lesser number of ingredients.
A great combination of pungent ginger, hot green chillies, sour tamarind with just a hint of jaggery and absolutely no oil. Ideal for those tastebuds that need some kick.

Green Chilli and Ginger Pickle / Puli Inji





Ingredients:

Chopped Ginger - 1 cup
Finely chopped green chilly - 1/2 cup
Tamarind - Lemon Sized
Jaggery - 1/4 cup
Asafoetida - a pinch (optional)
Salt to taste



Method:

Mix all the ingredients together in a pan and add 2 cups of water. Bring to a boil and allow it to thicken.
Once the mixture thickens, remove from heat. Cool and store in a bottle.

This will stay for 10 days at room temperature. Will stay for 3 weeks when refridgerated.









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