How to make Puli Milagai/ Chilli pickle Ingredients needed Green chillies – 3/4 cup or 32 medium sized thin green chillies Tamarind – small gooseberry sized ball Oil – 1/4 cup Turmeric powder – 1/4 tsp Hing – 1/4 tsp Mustard seeds – 1 tsp Salt as required Powdered jaggery – 2 tsp Preparation Soak tamarind in a cup of warm water and extract its juice. Discard the pulp. Wash green chilies, pat it dry, discard the stem and slit it. Choose thin medium sized chillies. Method Saute it on medium flame until chillies become soft and changes color. Then add tamarind water, salt needed and cook on low flame until it becomes slightly thick. Add powdered jaggery, mix well and switch off the flame. After it cools, store it in a clean bottle. It stays fresh in the refrigerator for 15-20 days. Find more Indian style Pickle Recipes
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