Bird’s Eye Chilly Pickle Recipe — Kerala Style

This is the simplest and most traditional way to use whole Bird’s Eye Chilly. Kerala-style Kanthari pickle is sharp, sour, and intensely flavoured. A small spoonful alongside rice and fish curry is all you need.

Ingredients

100g whole fresh or dried Bird’s Eye Chilly (Tikachi Kanthari) | 4 tablespoons sesame oil | 1 teaspoon mustard seeds | 10 curry leaves | 1 teaspoon ginger, finely grated | 4 garlic cloves, thinly sliced | 2 tablespoons white vinegar | 1 teaspoon salt | Half teaspoon turmeric powder

Method

Step 1: If using fresh chillies, wash and dry them completely — any moisture will spoil the pickle. If using dried whole Kanthari from Tikachi, they are ready to use directly.

Step 2: Heat sesame oil in a pan on medium heat. Add mustard seeds and let them splutter. Add curry leaves, ginger, and garlic. Fry for 2 minutes until fragrant.

Step 3: Add the whole chillies and turmeric. Stir to coat in the oil and spices. Fry for 3 to 4 minutes on medium heat.

Step 4: Add vinegar and salt. Stir well. Remove from heat and let cool completely.

Step 5: Transfer to a clean, dry glass jar. Store in a cool, dark place. The pickle improves in flavour after 2 to 3 days. It keeps for up to 3 months.

Tips

Use sesame oil — it is the traditional choice and acts as a natural preservative. Make sure the jar and spoon are completely dry every time you open it. The heat level will mellow slightly after a few days.

Get Tikachi whole dried Bird’s Eye Chilly at mytikachi.com for the most authentic result.