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Really Hot Red Chilly Pickle ~ Korra Karam Recipe

This is the one K refers to as b@m burning pickle…and as Sig said to me on the photo blog “Bum burning ones are the best kinda food, on the way in that is” . I couldn’t agree more. And while i have had chutney’s hotter than this one, this is the real deal. The one in which you actually grind ripe red chillies with other spices and hope to God you dont touch your nose or eyes or worse, any other delicate part of your anatomy before you wash your hands 3 times with soap!! and unlike Padma’s Tomato pickle, where the red was not from the chilly but from the tomatoes, this one is red and fiery from the chillies allright!!

Around the beginning of summer, Hyderabad is full of fiery red, plump chillies that are sold in heaps and for as long as i can remember, Amma has been making this pickle at this time. When i spotted them in the store a week ago, i gingerly bought a moderate 200 gms to try my hand at them. i must say, they patiently sat in the fridge till i mustered the courage to actually make it!! and now here it is, all hot and sexy on the blog! try it, you wont be disappointed. the best way to eat this pickle is with plain dal and ghee over a little mountain of steaming hot rice. And of course it helps if you have a sound proof loo for the morning after!! (ok…i was kidding!)

Red Chilly Pickle

(makes about 250 gms)

200 grams rip red hot chillies, take of the stem, wash and dry them overnight between layers of absorbent cloth/ paper

when dry, with a dry knife, chop them into 1 inch pieces

50 gms of peeled garlic

50 gms of cleaned tamarind, you can wash the tamarind, remove seeds, string etc and dry overnight between layers of a clean kitchen cloth

salt to taste

To season

4 tablespoons of gingely oil / sesame oil / nuvvula nunne

1/4 teaspoon powdered hing/ asafetida/ inguvva

1/2 teaspoon jeera/ cumin seeds/ jilakarra

1/2 teaspoon mustard seeds/ aavalu/ rai

1/2 teaspoon methi seeds/ fenugreek/ menthulu

In a thick bottomed pan or kadai, heat 1 tablespoon of oil and add the peeled garlic and saute till just changing colour. Add the chopped chillies and tamarind and fry for about 5 minutes. Turn off the heat and leave it to cool. When cool, transfer to a blender jar, add the salt and coarsely grind it till it forms a rough paste. it should not have any large bits of chilli, but everything should be of a similar coarseness. Handle with care from this point on. and for god sakes, however great it may smell, dont stick your nose too close to the jar to smell it.

In the same pan that was used to fry the garlic and chilly, add the rest of the oil and heat it. Add all the ingredients for the seasoning except the asafetida/ hing and fry till the mustard splutters, add the asafetida now and immediately add the coarsely ground chilly paste. fry it in the seasoning for about 2-3 minutes, stirring well till everything is incorporated. turn off the heat and leave to cool. When completely cooled down, transfer to a glass, ceramic or plastic vessel / jar with a lid and store refrigerated. This pickle is supposed to stay well if insane amounts of oil are added. i’d rather skip the oil and pop the bottle into the fridge!!

Enjoy with dosa, idli or steaming hot rice & ghee.

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About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

24 responses »

  1. Pingback: A little timeout from all the heat…pick up a tutti fruiti cupcake (eggless) « Escapades

  2. Hmmm..looks really hot hot hot!!!

    Love the new look of the blog:)

    Reply
  3. I want some right now. I have to go start looking for these ripe red chillies. R will love it!

    Reply
  4. This made my mouth water…

    Reply
  5. Can you parcel me atleast a small bottle of that yummy looking chillie pickle :-)

    Reply
  6. Like the new look. That pickle is sure to spice up any meal.

    Reply
  7. Oh.. my mouth is watering just looking at it…. if I find the chillies, am definitely making it……..

    Reply
    • am sure you will find these chillies, in the north, they make a stuffed pickle with this variety… try it, i swear you will love it!!

      Reply
  8. It looks so spicy.. my stomach will cry for pity but i will love it!

    Reply
    • Dear Mallugirl, i find that after keeping it for 2-3 days the heat stabilises… not so hot…am sure you will love it…. :)

      Reply
  9. I cannot handle this heat … but my hubby will drool if I show this to him.

    Reply
  10. Looks super hot and delicious.. beautiful pics..

    Reply
  11. Blog looks great, photos are fab too. Red hot chilli chutney, mouthwatering.

    Reply
  12. i’m a chicken – haven’t tasted it yet

    Reply
  13. Gosh it looks gr8, will be just awesome with some hot rice!!!

    Reply

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