Tamarind and Red chili pickle belongs to Andhra Pradesh, India and known by the name of pandu mirapakaya where red chillies are an integral part of any cuisine. Especially Guntur located in Andhra Pradesh is very popular for spicy chillies which are used to make pickles of such varieties. It is a sour and spicy delight that can be enjoyed with hot steamed rice and ghee. This yummy pickle engages people with its aroma. These pickles should be preserved in glass jar to stay good for long time. Texture and taste when compared to all other pickles makes you crazy. It is made by grinding ripe red chillies with raw tamarind and salt.
Pickling can also be among those enchanting preservation techniques that expands the food’s shelf-life but additionally consider its tastes all over the world. There are a number of foods in Indian dishes which are pickled. Green Mangoes, Gooseberries (amla) and lemons are the popular foods which are pickled in Indian delicacies and a lot Indian homes.
Pickle, is a method of developing the flavors and letting them mature. We all have grown up eating delicious, crunchy and tangy pickles made by our grandmothers and mothers. No meal is complete without them. Over the years, however, the art of pickle making at home is slowly fading with mass produced variants readily available in the stores these days. But, they miserably fail to match up to the rustic flavors characteristic of the home-made pickles. Salt and oil play very important role in pickle making. There are many varieties of pickles like Garlic Pickle, Ginger Pickle, Vah Mango Pickle, Potato Pickle, Tindora Pickle and more..
Tamarind, is deliciously tangy and one of the most highly prized natural foods in South Asia. Tamarind is undoubtedly a palate pleasing fruit. No wonder it has carved a special place for itself in the Indian kitchens, in the form of chutneys, digestive candies, pickles, and more. Tamarind stored in an airtight package and at room temperature, remains intact for a long time. A good digestive aid, tamarind candy is a delicious treat for pregnant women.
India is the largest producer of Red chillies. They are spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder. Red chilies are usually grounded into a powder and used as a spice.
Salt adds to the flavour, draws moisture and inhibits bacterial growth.
Oil on the other hand acts as a barrier to prevent the ingredients from becoming dry and keeps moist. Different oils and spices render different characteristics to the pickles.
Commonly for an Indian food lover, a meal is imperfect with no pickle or fresh chutney. Tamarind and Red Chilli Pickle is mouthwatering! Surprisingly, it is very spicy; the chili hit is just about enough to tingle your taste buds. Do try these tasty, vibrant, zesty and fiery pickle..
Do watch the video on making of Tamarind red chillies pickle at: