Korivi karam/ Red chile chutney

In India, Andhra Pradesh is one of the major producers of chile peppers. Red chile powder is used in most of the pickles from Andhra Pradesh. The bright red color and spiciness of the pickles is due to the chile powder available from the state. Guntur region is the most important region, where the best quality chiles are available. Chiles from Guntur are really fiery and bright red in color.

When fresh ripe chiles are available, a very popular pickle called pandumirapakaya pacchadi or korivi karam (ripe red chile chutney) is made and preserved for the whole year. Main ingredients for this chutney are red chiles, tamarind and salt.

Precautions:

Select good quality fresh red chiles, whose stems are green, as such chiles have more moisture to make the salt melt and give nice consistency to the pickle.

After washing the chiles, dry them thoroughly and leave them in sunlight for a little while. Take care not to add any water while grinding.

Always use dry spoons while handling the pickle. Try not to use your hand, because, when chile paste gets in contact with your hand, it leaves a burning sensation for nearly an hour!

Always use new tamarind. If old tamarind is used, it leaves a dull color to the pickle.

Chiles contain a lot of plant derived chemical compounds that are beneficial and health promoting.

They are a good source of vitamins and minerals which help in resisting diseases.

In USA, I have tried making the chutney using moderate spicy peppers and also mix sweet ones with spicier chiles.

Ingredients:

•      1/2 kg or 1 pound fresh red chiles
•      Less than 1/2 kg or less than 1 pound tamarind
•      1/3 cup salt ( more if the chiles are hot)
•      2 tsp. Turmeric powder

Seasoning:

•      1 cup oil
•      2 tsp. mustard seeds
•      1 tsp. hing (asafetida)
•      Some peeled garlic pods (optional)
•      2 tsp. methi mustard powder

Directions:

1.      Wash chiles well and wipe them dry (spread them on clean dry cloth for half an hour).
2.      Loosen the packet of tamarind and remove seeds, if any are found.
3.      Place chiles, tamarind and salt in a grinder and process.
4.      Add turmeric powder and mix well.
5.      Put the mixture in a clean dry jar or bottle. Set it aside for 2 days.
6.      On the third day, once again grind the mixture along with methi mustard powder, so that the methi powder is mixed well and the texture of chutney looks good.
7.      Leave the chile mixture in a steel bowl.
8.      Heat oil in a deep pan.
9.      Add mustard seeds and hing.
10.      Add garlic pods and cook them till they start to turn brown (optional).
11.      Remove from fire and add the seasoning to the chile mixture.
12.      Mix well and put it back in the jar.
13.      Korivikaram stays for one year, if it is not touched with wet hands etc.