Tangy & Spicy Puzhi Milagai: South Indian Green Chili Pickle
10 hours 15 minutes
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About Tangy & Spicy Puzhi Milagai: South Indian Green Chili Pickle
Experience the vibrant flavors of South India with Puzhi Milagai, a tangy and spicy green chili pickle. This "tamarind chili" chutney, bursting with a symphony of sweet, sour, and spicy notes, is a true culinary gem.Made with fresh green chilies, tangy tamarind, zesty lemon, and a touch of jaggery, this authentic recipe captures the essence of traditional South Indian kitchens. Aromatic spices add another layer of depth, creating an irresistible condiment.Incredibly versatile, Puzhi Milagai pairs perfectly with everything from idli and dosa to parathas and curd rice. Bring the zesty kick of South India to your table!
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Recipe Time & More
Prep15 minutes
Cook10 hours
Total10 hours 15 minutes
Ingredients
Green Chilies
- 250 gm Chilies green
Tamarind & Lemon
- 1 medium Lemon lemon-sized, or tamarind
Spices & Flavorings
- 1/4 tsp Turmeric Powder
- 1 lemon-sized Jaggery
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Asafoetida hing
- 1/2 tsp Mustard Seeds
- 1 1/2 sprigs Curry Leaves
Oil
- 3 tbsp Sesame Oil
Instructions
- Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the tamarind to extract the pulp and discard the solids.
- Wash and thoroughly pat dry the green chilies. Grind them into a thick paste. If needed, add a little tamarind water to facilitate grinding.
- In a thick-bottomed pan or kadai, heat the sesame oil. Add the mustard seeds. Once they splutter, add the asafoetida and curry leaves. Sauté briefly until fragrant.
- Add the green chili paste, tamarind water, turmeric powder, salt, and jaggery to the pan. Stir well to combine. Simmer over low heat, stirring occasionally, until the oil separates from the mixture. This indicates the pickle is ready. This slow cooking process allows the flavors to meld beautifully.
- Taste and adjust salt if needed. Allow the pickle to cool completely before transferring it to a clean, airtight container, preferably a glass jar. Store in a cool, dry place.
Recipe Notes
Good To Know
- This pickle stays fresh for 1-2 months at room temperature and even longer if stored in the refrigerator.
- For a deeper flavor, lightly roast the green chilies in a bit of oil until blistered before grinding them with the other ingredients. This mellows their sharpness and adds a subtle smokiness.
- If you prefer a milder pickle, deseed half or all of the green chilies before using to reduce the heat while preserving the flavor.
- Store the pickle in a clean, dry glass jar and let it sit at room temperature for 1-2 days before refrigerating to allow the flavors to meld and develop.
- For a variation, add a handful of roasted fenugreek (methi) seeds during tempering for an earthy undertone and enhanced shelf life.
Expert Tips
- Sterilize the jar you'll be storing the pickle in to ensure a longer shelf life and prevent spoilage. This can be done by boiling the jar and lid for 10 minutes.
- Use high-quality oil for tempering, such as mustard oil or coconut oil, as it contributes to the overall flavor and preservation of the pickle.
- Adjust the amount of salt according to your preference, but ensure enough is used to prevent spoilage. Taste and adjust before storing.
Storage Instructions
- Store the pickle in a clean, dry, sterilized glass jar in the refrigerator.
- Allow the pickle to sit at room temperature for 1-2 days before refrigerating to develop the flavors.
- This pickle will last for several months in the refrigerator.
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Recipe Nutrition
Calories: 34kcalFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 86mg
Shyamala Kumar
Articles: 33
4 Comments
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I’m eager to make this recipe!
Absolutely wonderful! Can’t wait to make it.
Such a flavorful dish! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.