Indian chilli pickle Yoghurt & Popadums


Recipe ingredients

8 red chilli

1 small ball sized tamarind

ΒΌ tsp turmeric

1 tsp salt

1 tsp cumin

1 tsp mustard

1 tsp coriander seeds

1 tsp fennel seeds

2 tbsp oil

1 tsp mustard seeds

2 cloves of garlic roughly chopped

Few curry leaves



Blitz the chilli with the tamarind.

Add the turmeric and salt.

In a frying pan heat the spices till aromatic.

Grind in pestle and mortar ( nice visual).

Add to the chilli mix.

In a pan, heat some oil add sliced garlic, mustard seeds and curry leaves and then add to chilli mix.


Keeps in the fridge for a few weeks.

Really amazing mixed with chipotle and used in sandwiches or keep authentic and serve alongside indian things.