Indian Chilli Pickle Yoghurt & Popadums

Serves 4

10

About the recipe

Katie: "People always taste chillis at the tip but it’s better to taste them at the root. This is because this point is closer to the attachment to the plant, so it’s where it’s hottest as it contains more capsaicin. Lots of people have a favourite curry recipe, so I thought it would be nice to shine some light on the condiments that can be on the table at the same time. This pickle can be jarred, making it a good present for Christmas or birthdays."

8 red chilli
1 small ball sized tamarind
¼ tsp turmeric
1 tsp salt
1 tsp cumin
1 tsp mustard
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp oil
1 tsp mustard seeds
2 cloves of garlic roughly chopped
Few curry leaves

Step 1
Blitz the chilli with the tamarind. Add the turmeric and salt. In a frying pan heat the spices till aromatic. Grind in pestle and mortar.

Step 2
Add to the chilli mix. In a pan, heat some oil add sliced garlic, mustard seeds and curry leaves and then add to chilli mix.

Step 3
Keeps in the fridge for a few weeks. Really amazing mixed with chipotle and used in sandwiches or keep authentic and serve alongside Indian things.