Puli Milagai | Green Chili Pickle | Green Chili Chutney

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

Notes:

1. In conventional Puli Milagai, we don’t grind the green chili. We usually chop the green chili and fry them in the oil till it gets cooked. Then we add the tamarind water and get it cooked till we get a thick consistency. You can follow this approach, but i liked the paste version.
2. Adjust the grated jaggery if the chutney/pickle is too spice
3. We can also add sugar instead of jaggery
4. Store Puli Milagai in dry, air-tight container for longer shelf life
5. Instead of Green Chilies we can also use Jalapeño Pepper. Follow the same recipe, replace green chili with 200grams of Jalapeno

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