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Puli Milagai | Green Chili Pickle | Green Chili Chutney
A Real Treat for Spice Lovers!

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Ingredients

Adjust Servings:
1 Lemon Size Tamarind
8-10 Green Chilli
a Generous Pinch Asafoetida (Asafetida / Hing)
As Needed Salt
1 Tablespoon Grated Jaggery
2 Teaspoon Oil
For Tempering
1 Teaspoon Sesame oil
1 Teaspoon Mustard Seeds

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A Perfect Accompaniment for Dosa, Roti & Curd Rice

Features:
  • Traditional Recipes
  • Travel Recipes

Ingredients

  • For Tempering

Directions

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Puli Milagai, as its name suggest, its a green chilli paste in the tamarind juice. Its very spicy, delicious and go very well with dosa, Idli, Roti and curd rice. I love this to have this with curd rice. This is a very traditional chutney or pickle made with fresh green chili. Nowadays many of us are not following traditional recipes because of the simple fact either the recipes are complicated or we are more towards instant and quick recipes.

But this Puli Milagai is quick and easy to make. Especially if we like spice, this Puli Milagai is a real treat for our taste buds. My MIL prepares in a slightly different way. Generally the chopped green chilies are sauteed in oil and tossed in tamarind juice. But I prefer to grind it. Grinding the green chilies make this chutney more spicer but we will be sure that we don’t bite any bit and pieces of green chili. So this grinding process is optional.

Sometimes, when we want to travel for few days and we intend to pack homemade mix like Pulikachal, pickles etc, this Puli Miligai is also one of the travel friendly food. We can store this in an air-tight container and use it for 3-5 days. If we refrigerate the shelf live is for more than 10 days also. So when we travel, we can use this Puli Milagai as a accompaniment for Roti or curd rice.

Video Making of Puli Milagai | Green Chili Pickle | Green Chili Chutney

Puli Milagai | Green Chili in Tamarind Sauce | Green Chili Chutney

Notes:

  1. Adjust the grated jaggery if the chutney/pickle is too spicy
  2. If you are not grinding green chili, you can take out the seeds and saute the chili in oil
  3. We can also add sugar instead of jaggery
  4. Store Puli Milagai in dry, air-tight container for longer shelf life
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Steps

1
Done
10 mins

Soak Tamarind

Soak Tamarind in warm water for 10 mins and extract the juice and keep it aside

2
Done
5 mins

Sauteing Chillies

Heat oil in a pan. Add chopped green chilies and saute for 3-4 mins and take it aside. Cool this Sauteed green chilies

3
Done
2 mins

Grinding Process

Grind the green chillies to a smooth paste

4
Done
5 mins

Cook Tamarind

In the pan pour the tamarind extract, hing and add salt. Let the mixture boils for 5 mins till the tamarind raw smell goes off.

5
Done
10 mins

Spice up Tamarind

Now add the ground paste and let the mixture boils and becomes a thick consistency. While boiling add the grated jaggery which reduce the sour and spice. Then switch off the flame.

6
Done
2 mins

Tempering Process

In a separate pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the hing and fry for some time and add these to the Puli Milagai

7
Done

Serving Time

Now the mouth-watering Puli milagai is ready to serve with idly, dosa, Roti or Curd Rice

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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4 Comments Hide Comments

Dear Mami

My Name is subramaniam i am staying in bangalore and all my parents have gone to attend the Function in Chennai and i am alone in home.

I visited your site and prepared PuliMilagai it was Excelent

Thanx Mami I had made a Spicy Pulimilagai on my own as per your guidence

Regards

Subramaniam

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