Thai Chillies Pickle | Mulakku Uppilitta Achar

Chillies Pickle | Mulakku Uppilitta achar are best served with curd rice or plain rice.This is a simple spicy tangy pickle that can be made instantly and can be served from the next day onwards or after 2 days.The bird's eye chillies /kanthari mulakku is the actual apt chilli for this pickle but thai chillies are also very closely related to them in terms of looks and flavor.This is a pickle with floating chillies and garlic slices,in vinegar.So,do try it out if you love spicy pickles & enjoy!!

Ingredients
thai red chillies(refer notes) 20
garlic cloves 12
mustard seeds 1tsp
turmeric powder 1/4 tsp
asafoetida a large pinch
curry leaves
vinegar 1/4 cup
water 1/2 cup
salt
oil (preferably gingelly) 2tbsp

Method
- Wash and remove the stalk of chillies.Make a slit in larger chillies and leave the other's just like that.Dry the water on a paper towel,
-Peel and slice the garlic cloves length wise and keep aside.
-Heat oil in  a pan and spultter mustard seeds ,add curry leaves and add in the spices,turmeric and asafoetida.Add in the garlic cloves,saute for 3-4 minutes.
-Add in the salt,vinegar and water,bring to boil.
-Add the chillies,let it boil for 5 minutes.
-Put off flame,cool it down and then bottle for future use.The pickle is ready to use after 2 days.

Servings~ a small bottle

NOTES
* The ideal pickle for this pickle is bird's eye chillies.But thai red chillies work equally good.The flavors are almost the same.Bird's eye chillies help reduce cholesterol and garlic also helps the same.
* You can use any other oil too but gingelly oil increases the shelf life of the pickle.
* The pickle is moderately spicy and so there is no added use of chilly powder.

Sending this to EP Series- Garlic or Turmeric guest hosted by Viya @ Spice n Flavors