The mere mention of the word achaar or achaar is enough to make many of us drool uncontrollably. Spicy, zingy and spicy pickle varieties form a major part of Indian cuisine. In fact, we have an ethos for every season, state, occasion and month! And no matter how many pots we have in our homes, it is never enough! Thankfully, the variety of our desi dishes is such that when you think you have tasted all the achaar varieties of the country, you are gifted to try another. And if you are a lover of all things spicy and spicy like us, then you will be even more happy to know that another delicious pickle can be made at home – this is the South Indian version of chilli pickle. He’s equal parts tantric and fierce. This recipe made with spicy green chillies and spicy tamarind is a famous South Indian pickle and is called Mulgai Thokku.
Pickles are an essential part of Indian cuisine
(Also read: 7 Delicious South Indian Pickles You Must Try,
Mulgai is the local name for chilli, or red chilli in South Indian languages, and thokku is pickle. The recipe for this south Indian pickle is as easy and simple as the name suggests, and requires only a few key ingredients – chillies for heat and tamarind for spiciness. You can prepare this South Indian pickle in a matter of minutes and store it for days to come, perfect for roti or dosa. Mulgai Thokku is a must try for all you achar lovers out there; Here is the recipe.
How to Make South Indian Chilli Tamarind Pickle Recipe:
First wash and pat dry chilies; You can either cut the peppers down the middle or cut them into roughly 2cm pieces. Fry these chillies on low flame till they turn light brown, add tamarind and jaggery and cook for some time. Make a paste of it and cook the paste again with hing. Take it off the heat, let it cool, and store for weeks.
Click here for a detailed recipe of South Indian Chilli Tamarind Pickle.
Try this tangy and tangy pickle today and let us know how it is made in the comments below.
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