Indian chilli pickle Yoghurt & Popadums

People always taste chillis at the tip but it's better to taste them at the root it's closer to the attachment to the plant and this is where it’s the hottest.  

Popadums are a fun thing to cook

Something in a jar, good present for christmas or birthdays.




8 red chilli

1 small ball sized tamarind


¼ 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 mic


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.