Imli (tamarind) and red chilli pickle is a sour and spicy delight that can be enjoyed with simple hot paranthas in the morning. Imli chilli pickle actually belongs to the state of Andhra Pradesh and known by the name of pandu mirapakaya where red chillies are an integral part of any cuisine. At some of the places in the state, pickle is also known as korivi khaaram with guntur red chillies as an important ingredient of the imli chilli pickle. But you can use any red hot chillies that are available in your city or town. The recipe shared here is simple. It is a modified version of the pickle available in Andhra Pradesh.
- Imli – 250 gram (without seeds)
- Vinegar – 2 cups
- Garlic paste – 250 gram
- Fresh lal mirch (red chillies) – 250 gram
- Ginger paste – 250 gram
- Sarson oil (Mustard oil) – 1 ½ cup
- Garam masala (without coriander seed, cumin and black pepper)
- Salt to taste
How to make Imli and Red Chilli Pickle
- Soak imli in vinegar for about an hour.
- Take a karahi and heat sarson oil in it.
- Add ginger and garlic paste to the oil. Keep stirring till golden brown.
- Cut the red chillies lengthwise and add these to the ginger-garlic paste in the karahi. Heat till the chillies are soft.
- Once the chilies are soft, add vinegar and imli solution.
- Mix it well.
- Add salt and keep the mixture on a low flame till oil gets separated from the rest of the pickle.
- Let it cool and then store it in a glass container.
- Do not add any water.
- Wash the red chillies and dry them. Also wipe these with soft cloth before use.
- The glass container should be completely dry without a trace of moisture.