👨🍳 Chili-Tamarind Pickle 🌶️ You Can Breathe Fire If You Try 🔥🐲
My wife isn't a fan of super spicy things, but I found a nice middle ground by modifying my chili pickle recipe a bit so that she can enjoy it too. This pickle is great to have on the table for spicing up any meal, but in my opinion it's particularly nice served with fried rice. The tamarind makes this pickle a little sour and also the fire more manageable.
Is That A Chili In Your Pants, Or Are You Just Glad To See Me? 🤭
Sorry, it's definitely a chili in my pants. I can't explain this photo, other than I haven't been getting enough sleep for about a month and I also do a lot of multitasking. At some point I made the commute to school on the moto and returned home, all the while sporting a couple chili peppers in my left pocket. I took this pic out of disbelief and of course to share with you Hivers.
This chili pickle is full of fiery deliciousness, but it's definitely not not necessary for you to pre-heat the peppers with your upper thigh, and this extra step will not increase any desirable flavors.
🔪 INGREDIENTS 🌶️
⋆ chili peppers (any kind, sliced) - 1½ cups
⋆ tamarind pulp (seeds removed) - ping-pong size ball
⋆ suitable tempering oil (coconut, vegetable, olive, etc.) - ½ cup
⋆ turmeric powder - ½ tsp
⋆ black mustard seeds - 2 tsp
⋆ sea salt - 2 tsp
⋆ palm sugar - ping-pong size ball
👨🍳 PREPARATION METHOD 🥘
STEP 1When you slice the chili peppers as mentioned in the ingredients, it's up to you whether or not to discard the seeds. I remove only the seeds from big peppers.Soak the tamarind pulp in 2 cups of warm water and strain to collect only the tamarind water, set aside. |  |
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STEP 2Heat the oil in a wok or kadai and add mustard seeds. When the mustard seeds splatter, add the turmeric powder. |  |
STEP 3Give the turmeric powder a quick stir and then add the sliced chilies.Saute and occasionally stir the chilies on a low flame until they have reduced by about 50% in volume. |  |
STEP 4Now add the tamarind water to the chilies, bring to a boil, reduce flame, and simmer until it starts to thicken. |  |
STEP 5Next, add the palm sugar and stir to incorporate while continuing to simmer.Turn off the stove, add 2 tsp of salt, taste, and more if necessary. This pickle will keep fresh in the fridge for up to 3 weeks. |  |
👊 Congratulations, You Made Fire 🔥
It may not be a visually appealing pickle, but trust me this is a condiment you will always want to have handy once you've enjoyed it, well assuming you are a chili lover I guess. By the time I finished this batch, it was already dark outside, so fancy photos were no longer an option. Our house has one obnoxiously bright bulb hanging in the corner, and that is our sole light source, so it's far from ideal for good photography.
In my daughters' bedroom is a more gentle bulb, and I tried to carefully place the chili pickle in a white bowl directly under the light, slightly better results, but far from ideal. Anyhow, this chili pickle is all about taste, not looks, and remember that when you're frying those chilies in hot oil that you're basically macing anyone in the immediate vicinity.
👨🍳 You Can Blend It Too
I've made this pickle many times, but after it spent a night in the fridge, I decided to blend and see what the results would be. The results were very orange, and produced a more spreadable product that allows you to more easily take as little as you need of this liquid fire.
Look how much my wife likes this pickle, holding five fingers up as if to say "I think we could sell that for $5.00." I'm just kidding, the truth is that she's terrified of jars, a phobia she doesn't like to share with anyone. But seriously though, my wife does actually enjoy this pickle despite this damning photo.
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That is one big green chilli. We hardly have that type of chili here.
The chilli in your pocket definitely makes you hotter 🤣🤣🤣🤣
These green chilies are not very common in Cambodia, but they are slowly becoming more common than capsicum/bell peppers, so I assume they must be easier to grow in the climate here. I can imagine the embarrassment of going to a store and reaching for my money, only to pull out a couple of chilies 😄.
Lol that would be hilarious.
just let them know that those chilli are so valuable, while it looks the same it can be worth a lot. 🤣🤣
!PIZZA
Thanks for the support, glad you enjoyed this one.
Your cooking looks very delicious and it looks like your chili is very spicy and feels good when we make spices
It is powerful stuff, only for true chili lovers.
woooow....
from step 1 to step 5 it is quite clear and detailed enough that you explain,, the matter of taste is clear it is super spicy,, honestly.....!!! I don't dare to try it because I'm afraid of diarrhea because it's too spicy,,, the spiciness has exceeded the limit, it looks like it's already a god level spiciness,,,, for friends who have diarrhea, don't ever try it hehehe.......if even if you try to bear the consequences... hahaha...
Haha, I understand, my wife is very careful with this too. If I don't blend it, she prefers only to take the oil without chilies because it is more mild.
Chilli pickle, oh my God! I'm so scared because I can't eat much fire ha ha ha . But you have definitely made a great presentation, I will try this pickle recipe at least once.
The tiny chilies here in Cambodia are very spicy, but if you found some mild peppers, you could create a more mild pickle. We don't have many varieties of chili pepper in Cambodia, the three in this recipe are the most common ones in the country. What's your favorite pickle by the way? I prefer mango and lime/lemon pickles the most.
You're so hot! 😁
In most of my dishes, I am adding one or two finger chili only. It's not that big as yours. I can manage the hotness. But, with your chili I can't manage the hotness and you. Lols
😁 Haha, well I usually cook my food mild so that the family can enjoy, but this means I always need spicy condiment on the table. My wife can only handle small amounts of this one, but she likes the long red chilies the most. If I can source a large amount of these chilies, I'd like to try a batch with only the long red ones because they are not so spicy.
Asians use lots of chilies in their cooking and so their food tends to be spicy. However, I am one of those rare Asians who can't take spicy food.
My wife is the same, she doesn't care for spicy food much, and I can't explain why I love fire so much. I grew up with very simple foods, but the first time I tasted Thai food, I was hooked on foods with bold flavors.
This post excites me. I just want to stick a spoon in there and get a taste. I guess I'll have to go hot pepper hunting and make this. Thanks for the recipe.
Thanks also for the interesting facts about jar phobias. I have heard about many phobias but this is a first.😊
The @kidsisters won't go near this one, and my wife doesn't like the blended version because she prefers to only take liquid from the jar and leave me the chilies. Despite the cheeky photo though, I can assure you Pov sometimes dips into the chili jar, especially for the big red peppers because they are mild.
Wow..did I see that right, is it true that you have to have that much chili to make or mix "Chili-Tamarind Pickle"? No kidding, the taste must be "Hot"... 🥵
Hahaha..it looks like your thighs want to taste the spicy chili-sour pickle too 😄
We usually buy chilies by the kilo, so yes, there are usually lots of chilies in our household. The spiciness of this pickle is according to what chilies we use, and the tiny red and green chilies are super spicy, so this pickle is not for the faint of heart 🔥🐲.
I like your style of food. and it looks delicious. If my wife is free and has the chance, she will try your recipe. Have a good day thanks for sharing.
Mustard seeds are sometimes hard to find here, but if you can't find them where you are, it will still taste nice without them.
You can breathe fire! This sounds like a lot of Thai dishes I have been roped into trying over the years. I thought I could handle spicy food until I cam over here where USA hot sauces have basically the local equivalent spicy-ness of milk in the eyes of a Thai person.
Phobia of glass jars... that's an odd one.
Most Khmers are terrified of Thai food because many dishes are out of control with the spiciness, but I'm a crazy guy that loves it. When I go to a Thai restaurant back in the US, the waitress and I always have a laugh when she asks me for the spiciness level of my dish, and I always reply "instant hiccups."
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That looks like a seriously delicious spicy pickle. I may attempt to make it. I have friends who would definitely whip up a batch so I'll be passing the recipe along. 😁
Well now that you're in Indonesia, you'll have plenty access to the ingredients. You're in the land of sambal and tempeh now, enjoy all the delicious goodies.
I am indeed in the right place and some of the sambal I have tried has been amazing. I told my yachie mate about your chilli pickle recipe and he can't wait to make it.
Exciting stuff, more firebreathing for all.
but if we like spicy food, of course it has a good taste for us even though for others eating it is spicy
It is good because we can make a meal not too spicy for guests, and if anyone needs fire, they can just add some chili pickle to any dish.
Yes, friends, for food with friends, it's certainly not too spicy that is served. because many of our friends don't like spicy food.. like earlier I made meat noodles even though when I ordered it I wanted it to be spicy but because I ordered it together with a friend of course I had to tell you that don't be too spicy because my friend doesn't like spicy food. have a nice day my friend, how are you now,
I like its taste and I can eat it a bit with other foods.
Me too, but I think I prefer to have it not blended because I like to see the chilies.
I thought she's saying give me 5 jar of this fiery stuff 🤣
Someday she will learn to respect chilies, sometimes I pressure her into eating spicy food, but then it feels like we are using hard drugs together 😉.