Mulaka Pachadi: Sweet & Sour Chilly Pickle
Prep time
Cook time
Total time
An "instant pickle", this sweet and sour chilly pickle is a lovely accompaniment to most rice, roti and vegetable dishes, giving it that extra kick.
Recipe type: Pickle
Cuisine: Indian (Kerala)
Yield: 1 jar
  • 3 hands full of chillies (red and/ or green)
  • 2 tbsp Gingelly oil/ vegetable oil
  • 2 tsp sesame seeds
  • 1 tsp mustard seeds
  • 2" piece of ginger, chopped fine
  • Dried tamarind, ball the size of a lemon soaked in ½ cup warm water
  • ½ cup jaggery, grated or powdered
  • 1 tsp red chilly powder
  • ½ tsp turmeric powder
  • 1 tbsp salt
  • For the tempering:
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 3-4 curry leaf stalks
  1. Soak the tamarind in warm water and leave to soften.
  2. Wash & dry the chillies. Then slice them into ½ to ¾ cm rounds. Also chop the ginger into small bits.
  3. In a kadhai or wide bottomed vessel, toast the mustard and sesame seeds on medium-high heat until they turn a shade darker and are fragrant. Remove from heat immediately and allow to cool. Grind to a powder when cool.
  4. Heat the oil in the kadhai and gently fry the chillies & ginger until they soften a little, about 4 minutes. Remove from heat and keep aside.
  5. Extract the tamarind paste by passing it through a sieve, adding another ¼ cup warm water to the remains and extracting a bit more. Place this in the kadhai along with the salt, turmeric and chilly powder and heat until warmed through and well combined.
  6. Add the sesame-mustard powder and the jaggery powder and cook on medium heat, stirring occasionally, until the jaggery melts and the mixture comes to a gentle boil.
  7. Add the chillies & ginger and cook, stirring gently, for another 2 minutes until everything is well coated with the tamarind-jaggery sauce.
  8. Remove from heat, cool and store in a clean glass jar in the fridge.
  9. Keeps well in the fridge for 3-4 weeks and at room temperature for 7-10 days.
Recipe by Food-Dee-Dum at