Curry Leaf Pickle
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A popular condiment in Indian cuisine. I fed this pickle to my nephew and his friend and they wanted to eat it on everything. I had to send them home with a jar since they were immediately addicted to this wonderful condiment.Author:
4 cups fresh curry leaves
1 piece of tamarind, size of a small lemon/lime (soaked for 1 hour)
3 red chilis, dried
1-2 T. cane sugar or jaggery (I only use 1 T.)
1 inch piece ginger, chopped finely
3 garlic cloves
1 T. turmeric powder
1/2 teaspoon salt (or more to taste)
1 pinch asafoetida
4 T. gingely/sesame oil
1 T. mustard seeds
1 T. chana dal
1 T. urad dal
Curry Leaf Mixture
Heating oil and dal
Curry leaf mixture
Add fresh curry leaves and the next eight ingredients to a blender with 1/4 cup water and grind mixture to a coarse paste. It should be semi-coarse.
Oil and dal
Heat oil in a medium pan and add mustard seeds, chana and urad dal and cook on low until the seeds pop and the dal is slightly browned.
Putting it all together
In the same pan with the oil and dal, add the curry leaf mixture and cook on high for 2-3 minutes. Lower the flame and continue to simmer for 7-8 minutes, stirring constantly so pickle does not stick to the pan.
Store in a glass jar in the refrigerator. Will keep outside for 1 week.