Bird’s Eye Chilies in Brine (Vegan + Gluten-Free)

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.

Bird’s Eye Chilies in Brine

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.

Bird’s Eye / Bird Eye / Thai / Pigeon Eye Chilies

Homegrown green lemons

Print Recipe

Bird's Eye Chilies in Brine Yum

A hot and tangy medicinal pickle for gourmets, cholesterol and obesity patients alike.

Cuisine

Fusion, Indian

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

1 week

Servings

servings

Ingredients

• 150 gm bird's eye chilies (pigeon eye chilies / Thai chilies / kanthari mirsange in Konkani / kanthari mulake in Malayalam)
• 400 gm lemons or limes (green or ripe)
• 70 gm salt
• 500 ml water

Cuisine Fusion, Indian Prep Time 10 minutes Cook Time 15 minutes Passive Time 1 week Servings servings Ingredients 150 gm bird's eye chilies (pigeon eye chilies / Thai chilies / kanthari mirsange in Konkani / kanthari mulake in Malayalam) 400 gm lemons or limes (green or ripe) 70 gm salt 500 ml water

Instructions

1. Chop the lemons / limes to bits of any size you like and set aside.
2. Pour the water into a pan and set on high heat.
3. Tip in the salt. Stir till it dissolves.
4. As soon as the brine starts to boil, tip in the lemon / lime pieces and stir.
5. Once it starts to boil again, turn down the heat and let simmer for 10 minutes.
6. Now turn up the heat and chuck in the chilies. Stir and bring to a boil. Turn off the heat and let cool naturally.
7. When cool, transfer to a clean, airtight, sun-dried glass jar and store in a cool dry place for a week for resting. Once you start using the pickle, take care to store it in your refrigerator.
8. Serve with hot porridge, cherupayar kanji, gruel or with rice. While eating, squeeze the lemon and chili together into the thick brine with your fingers and lick up small quantities in between bites. When one is down with the flu, and the mouth feels tasteless, this simple pickle brings back one's appetite. It's very aroma will make your mouth water.

Recipe Notes

Ayurvedic physicians generally advice cholesterol patients and obese people to take two or three birds eye chilies a day with meals. Persons who do not like the heat are asked to simply swallow them with rice or with water.