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Photo of Green Chilli Tamarind Pickle by Zeenath Muhammad Amaanullah at BetterButter

Green Chilli Tamarind Pickle

Zeenath Muhammad Amaanullah
10 minutes
Prep Time
15 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Green Chilli Tamarind Pickle RECIPE

An easy peasy chilli and tamarind pickle from my maternal home. The tanginess of the tamarind actually helps to counter strike the spiciness of the chillies. It is a pickle that goes well with ghee rice and raita. Looks gorgeous too and stays good for a long time because of tamarind.

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Shallow fry
  • Roasting
  • Blending
  • Condiments
  • Vegan

Ingredients Serving: 10

  1. Green chillies long ones 200 gm
  2. Red chillies few (optional)
  3. salt 3 tbsp
  4. mustard oil or Sesame oil 1 cup
  5. tamarind paste 4 tbsp
  6. turmeric 1 tsp
  7. asafoetida 1/8 th tsp
  8. Curry leaves few
  9. Roasted coriander seeds 1 tbsp
  10. Roasted cumin seeds 1 tbsp
  11. Roasted mustard seeds 1 tbsp
  12. Roasted fenugreek seeds 1 tsp
  13. Fennel seeds powder 1 tbsp


  1. Wash and pat dry the chillies.
  2. Dry them well and cut them into two halves.
  3. I used a few red chillies too. However you can omit them if desired.
  4. Powder the roasted pickle spices to a coarse texture.
  5. Add the chopped chillies to this powder along with turmeric and salt and mix well. Use gloves to handle this.
  6. In a pan, add mustard oil or sesame oil and shallow fry these chillies. Also add the asafoetida and curry leaves.
  7. Fry them for about 5 minutes and then add the tamarind paste.
  8. Let it simmer for 5 more minutes until the raw smell fades away.
  9. Cool it well before storing. It stays good upto a month in the refrigerator.

Reviews (1)  

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Yasmeen Ahmed
Yasmeen Ahmed   Nov-01-2017

Too tempting...:heart_eyes:

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