Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup chopped green chillies
- 1/2 cup chopped ginger
- 1/2 cup chopped garlic
- 1/2 cup chopped shallots
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup turmeric powder
- 1/4 cup red chilli powder
- 1/4 cup salt
- 1/4 cup vinegar
- 1/4 cup oil
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Airtight glass jars
Step-by-step instructions:
1. In a blender or food processor, grind mustard seeds, fenugreek seeds, cumin seeds, and coriander seeds to a fine powder.
2. In a large mixing bowl, add grated coconut, chopped green chillies, chopped ginger, chopped garlic, chopped shallots, turmeric powder, red chilli powder, salt, vinegar, and oil. Mix well.
3. Add the powdered spices to the mixing bowl and mix well again.
4. Transfer the mixture to airtight glass jars and close the lids tightly.
5. Keep the jars in a cool and dry place for 2-3 days to allow the flavors to develop.
6. After 2-3 days, the coconut chilli pickle is ready to serve.
- Time:
Preparation time: 30 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 120 per serving
- Fat: 10g
- Carbohydrates: 6g
- Protein: 2g
Substitutions for ingredients:
- If fresh coconut is not available, you can use desiccated coconut instead.
- If green chillies are too spicy, you can use milder chillies or reduce the amount of chillies.
Variations:
- You can add other vegetables like carrots, cauliflower, or green beans to the pickle.
- You can also add other spices like fennel seeds, cinnamon, or cloves for a different flavor.
Tips and tricks:
- Use fresh and good quality ingredients for the best flavor.
- Make sure the jars are clean and dry before filling them with the pickle.
- Shake the jars once a day to distribute the spices evenly.
Storage instructions:
- Store the jars in a cool and dry place away from direct sunlight.
- The pickle can be stored for up to 6 months.
Reheating instructions:
- The pickle does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small bowl or on a plate.
- Garnish with fresh coriander leaves or chopped nuts.
Garnishes:
- Fresh coriander leaves
- Chopped nuts
Pairings:
- Serve with rice, bread, or crackers.
Suggested side dishes:
- Raita
- Papadums
- Chutney
Troubleshooting advice:
- If the pickle is too spicy, add more coconut or reduce the amount of chillies.
- If the pickle is too salty, add more coconut or reduce the amount of salt.
Food safety advice:
- Make sure the jars are clean and dry before filling them with the pickle.
- Use fresh and good quality ingredients.
- Store the jars in a cool and dry place away from direct sunlight.
Food history:
- Coconut chilli pickle is a popular condiment in South Indian cuisine.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a condiment or side dish.
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Region: Indian