My wife isn't a fan of super spicy things, but I found a nice middle ground by modifying my chili pickle recipe a bit so that she can enjoy it too. This pickle is great to have on the table for spicing up any meal, but in my opinion it's particularly nice served with fried rice. The tamarind makes this pickle a little sour and also the fire more manageable.
Is That A Chili In Your Pants, Or Are You Just Glad To See Me? 🤭
Sorry, it's definitely a chili in my pants. I can't explain this photo, other than I haven't been getting enough sleep for about a month and I also do a lot of multitasking. At some point I made the commute to school on the moto and returned home, all the while sporting a couple chili peppers in my left pocket. I took this pic out of disbelief and of course to share with you Hivers.
This chili pickle is full of fiery deliciousness, but it's definitely not not necessary for you to pre-heat the peppers with your upper thigh, and this extra step will not increase any desirable flavors.
🔪 INGREDIENTS 🌶️
⋆ chili peppers (any kind, sliced) - 1½ cups
⋆ tamarind pulp (seeds removed) - ping-pong size ball
⋆ suitable tempering oil (coconut, vegetable, olive, etc.) - ½ cup
⋆ turmeric powder - ½ tsp
⋆ black mustard seeds - 2 tsp
⋆ sea salt - 2 tsp
⋆ palm sugar - ping-pong size ball
👨🍳 PREPARATION METHOD 🥘
STEP 1When you slice the chili peppers as mentioned in the ingredients, it's up to you whether or not to discard the seeds. I remove only the seeds from big peppers.Soak the tamarind pulp in 2 cups of warm water and strain to collect only the tamarind water, set aside. |  |
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STEP 2Heat the oil in a wok or kadai and add mustard seeds. When the mustard seeds splatter, add the turmeric powder. |  |
STEP 3Give the turmeric powder a quick stir and then add the sliced chilies.Saute and occasionally stir the chilies on a low flame until they have reduced by about 50% in volume. |  |
STEP 4Now add the tamarind water to the chilies, bring to a boil, reduce flame, and simmer until it starts to thicken. |  |
STEP 5Next, add the palm sugar and stir to incorporate while continuing to simmer.Turn off the stove, add 2 tsp of salt, taste, and more if necessary. This pickle will keep fresh in the fridge for up to 3 weeks. |  |
👊 Congratulations, You Made Fire 🔥
It may not be a visually appealing pickle, but trust me this is a condiment you will always want to have handy once you've enjoyed it, well assuming you are a chili lover I guess. By the time I finished this batch, it was already dark outside, so fancy photos were no longer an option. Our house has one obnoxiously bright bulb hanging in the corner, and that is our sole light source, so it's far from ideal for good photography.
In my daughters' bedroom is a more gentle bulb, and I tried to carefully place the chili pickle in a white bowl directly under the light, slightly better results, but far from ideal. Anyhow, this chili pickle is all about taste, not looks, and remember that when you're frying those chilies in hot oil that you're basically macing anyone in the immediate vicinity.
👨🍳 You Can Blend It Too
I've made this pickle many times, but after it spent a night in the fridge, I decided to blend and see what the results would be. The results were very orange, and produced a more spreadable product that allows you to more easily take as little as you need of this liquid fire.
Look how much my wife likes this pickle, holding five fingers up as if to say "I think we could sell that for $5.00." I'm just kidding, the truth is that she's terrified of jars, a phobia she doesn't like to share with anyone. But seriously though, my wife does actually enjoy this pickle despite this damning photo.
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