How to make GOAN CHILLI PICKLE
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mild green chillies (कम तीखी हरी मिर्च ), Dried red chillies (सूखी लाल मिर्च )
Cuisine : Goan
Course : Pickles, Jams and Chutneys
For more recipes related to GOAN CHILLI PICKLE checkout Goan Chilli Pickle. You can also find more Pickles, Jams and Chutneys recipes like Carrot Jam Ginger Chutney Avocado Red Pepper Salsa Prawn Balchao
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 : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for GOAN CHILLI PICKLE Recipe
Mild green chillies 500 grams
Dried red chillies 8-10
Salt ½ cup
Vinegar 1 cup
Garlic chopped 250 grams
Ginger chopped 200 grams
Tamarind pulp ½ cup
Sesame oil (til oil) 1 cup
Sugar Free Natura Diet Sugar 1 cup
Fenugreek seeds (methi dana) 1 teaspoon
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.
Step 2
Crush the garlic and ginger. Grind the red chillies with the rest of the vinegar and the tamarind pulp.
Step 3
Heat the oil in a non-stick pan till smoking point. 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 Free Natura Diet Sugar and continue to cook, stirring continuously, for another four to five minutes.
Step 5
Add the powdered fenugreek seeds and mix well. Cook for five to seven minutes. Set aside to cool completely.
Step 6
Transfer into sterilized bottles and set aside to cool. Store in a refrigerator.
Nutrition Info
Calories : 2663 Kcal
Carbohydrates : 165.9 gm
Protein : 37.8 gm
Fat : 205.4 gm
Other : Iron- 44.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
