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Coarsely grind 200 grams of chillies + 100 grams of garlic + 50 grams of peanuts + salt. Pan fry with 4 tablespoons of oil for 10 minutes. Add lime juice.

Lime and green chilli pickle


Cut 8 limes into 8 pieces each and 50 grams of chillies into one-inch pieces. Add 20 grams split yellow mustard + 60 grams of salt + 1 teaspoon of turmeric powder + 50 grams of roasted peanut powder. Squeeze the juice of 4 limes and mix all ingredients well. Heat two cups of oil, cool and pour over the mixture. Keep in a cool dry place. Mix once a day for a couple of days. Transfer to a bottle. Eat after 10 days. 

Green chilli + ginger pickle


Add 2 tablespoons of oil to a pan, when hot add 200 grams of fresh green chillies + 75 grams of finely chopped ginger + fry till raw smell is gone. Cool. Add 50 grams of tamarind + 100 grams of jaggery + salt + a little hot water + grind to a paste. Temper with mustard seeds + cummin + curry leaves. Eat within a week.