One of the hottest and tastiest of wild chilies, pigeon eye chilies or bird’s eye chilies or Thai chilies have always been consumed by persons with cholesterol problems or obesity problems as advised by Ayurvedic physicians in Kerala. So too, the aboriginal healers of Wayanad have used these chilies with other medicinal herbs in plaster casts to mend and to grow back broken bones. However, the very taste of these chilies (called Kanthari Mirsange in Konkani and Kanthari Mulake in Malayalam) entices the gourmet chili lover.
The aroma and the pungency of these chilies are distinctly different – a step above other chilies. While pickling any vegetables or berries in brine, gooseberries for example, if you should add a few bird’s eye chilies, the result far surpasses your expectations. Here, I’ve pickled freshly picked organic green chilies with homegrown green lemons. A superb appetizer, a great taste maker is ready in a week. Do try and enjoy.