March 24, 2014



This recipe was adapted from my mother in law when she came to Dubai for the first time with us. I must say that she is a very good cook especially with Achars and Namkeens :).

Birds Eye Chilli/Kanthari Mullakku - 145 pieces ( I forgot to see the weight so ended up counting them)
Small Lemons - 6 nos
Garlic - 1 full head ( I had around 11 cloves)
Ginger - approx. length of your palm
Turmeric Powder - <1 p="" tsp="">Kayam/Asoefetida - 2 big pinch
Fenugreek Seeds - 1.25 tsp
Mustard Seeds - 2 tsp
Sesame Oil - 200-250 ml
Vinegar - 5 tbsp.
Warm Water - 1/4 cup


Steam the lemons in a steamer till they are soft. Dry them and slice them in four and again into half. If you cut a lemon by this method, you will get 8 pieces.

Wash the chillis and dry them properly. Slit them through the middle keeping the head of the chilli intact. This is to make the spiciness seep through the oil liquids.

Wash, dry and slice in strips, the garlic and ginger.

Heat oil in a kadai/cheenachatti. Once hot, add in the mustard seeds. Once they splutter, add in the fenugreek seeds and kaayam. As soon as seeds change slightly in color add in the sliced ginger garlic and saute till they wilted slightly. Then add in the slit chillis and turmeric powder and saute in oil for about 5-7 mins. You can see that chillis gets bigger in size (more like swelling). Add in the sliced lemons and saute further for 5 mins. Switch off flame and add salt, vinegar, water. Once cooled store in a tight container and can be used after a week. Enjoy with kanji, rice or even rotis :)

Neetz ;)

There is basically not much right or wrong about this pickle. You can add in the ingredient quantities according to your wish if you have made achars before. Beginners, you will get there for sure :)


Priya Suresh said...

Super hot pickle, never tried pickle with this birds eye chilli.

divya said...

wow!!! wow!! awesome pictures dear!! luk so yumm and delicious!


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