When I began cooking in general, I know "Spice" and "Heat" were my things and chilies always have been my obedient ingredient. Be it lacing my garlic oil with a red chili or maybe making a Stir fry of chili and water-chestnuts .
One of my all time favorite dishes is this jaggery and red chili relish. I make a large batch every year and we eat it with rice preparations and it also serves as a really nice dip with fried seafood snacks .
The recipe for it is as follows:
Ingredients
Red Chilis ( non spicy variety ) 500 g
Jaggery (Gur) 200 g
Sugar 1/2 cup
Vinegar 1/2 cup
Mustard oil 1/2 cup
Nigella Seeds 1 tsp
Chopped Ginger 2 tbsp
Salt
Kashmiri chili powder 1 tsp
Amchoor ( raw mango powder ) 2 tbsp
Coriander Powder 2 tbsp
Water 1 cup
Asaphoetida 1 pinch
- Divide the chilies into 3 parts . Chop one, puree the second and the third, slit in half
- Heat mustard oil and temper with asaphoetida and nigella seed and add ginger
- Saute for a few minutes and add the chopped chilies and the halved chilies
- add the chili puree and the dry spices and seasonings and saute till the mixture releases oil
- Add the jaggery, sugar and cook till they melt
- Add the water and simmer for 10 minutes
- as the oil is released again , cool and bottle
- keep refrigerated stays good for months
p.s. If you like it hot , keep seeds intact, if you like it mild remove chili seeds before cooking
Pictorial description is shown below, for any questions please feel free to ask in comments and I will respond
Cheers to Chilies !!
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