Green Pepper Relish

குடமிளகாய் சட்னி

In remembrance of my mother's birthday (September 5th.), I'm posting a couple of recipes that were uniquely her creations (Green Pepper Relish and Tomato Jam). Many people borrowed these recipes from her and attempted them - however her magic touch could nvever be replicated. I have to figure out whether she ever wrote them down in her recipe book; in the meanwhile my versions are presented here.

4 large green peppers (capsicum), cored and cut into pieces - increase quantity if peppers are smaller

(The capsicum grown in India is pretty small compared to the western variety with a smaller core, so Amma used all of it, only removing the stem)

4 green chillies, slit in half lengthwise

Pulp extracted from a small ball of tamarind (after soaking in water for a half hour)

1-1/2 - 2 tsp salt

1/2 tsp asafetida (hing)

1/2 tsp turmeric powder

1 tsp coriander-cumin powder

1/2 tsp mustard seeds

1 dried red chilli

4 tblsp cooking oil

(I think Amma replaced the dried red chilli and coriander-cumin powder with a tsp of sambar or rasam powder).

Heat oil in a pan. Add mustard seeds and red chilli. When the seeds pop, add all the remaining ingredients and saute on medium high heat.

After a few minutes, add the tamarind pulp. Once the mixture starts boiling, reduce heat, and cook till the peppers are soft.