I had earlier posted a version of Green Chili Pickle which was made with small Chilies,normally the ones we use in our cooking.This pickle uses the big ones especially the Bhavnagari ones if you can get hold of them.The result will produce a very spicy and tangy pickle,which can be had with Rotis,Paranthas or any kinds of rice.
For this recipe we will use a lot of mustard,but not the normal black version but yellow mustard.This can be easily available in big stores or on the internet.This is called “peeli rai” in India and is slightly less pungent and lends a beautiful color contrast to the pickle.The Chilies have a lovely green color whereas the mustard yellow and it creates a beautiful sight on the plate.
Yellow Mustard or Peeli Rai…
I have used Mustard Oil in this pickle.However you can use any oil which suits your palatte. Sesame Oil is a good option however for people who want a neutral pickle I would advise you to use vegetable oil.This will ensure you get a pickle free from any particular flavour of oil with only the lovely subtle flavours of spice.
I had made pakodas from these Chilies a day earlier and while scraping out the pungent seeds from inside,retained them for using in the pickle.They would add further spiciness.
For those of you who love Chili Pickles I am sure this one will be penned down in your books forever.Lets go on to the recipe:
Preparation Time – 1 hour
Sunning Time – 1 week-10 days
Makes – 1 small jar
8-9 Bhavnagari Chilies/any big green chilies
1/4 cup yellow mustard seeds(peeli rai)
1/2 cup salt
1 cup Mustard Oil/Sesame Oil/Vegetable Oil
1 tbsp Fenugreek Seeds(methi dana)
1 tbsp Amchur(dry mango powder)/khatai
Wash and dry the Chilies in sun to ensure they are completely dry.Cut them in 3 pieces each.Keep aside.
Dry roast the spices – the yellow mustard followed by the fenugreek seeds.Cool to room temperature and powder in a coffee grinder/spice grinder.
Heat 1/4 cup of oil in a pan on high heat and wait till smoking hot.Lower the heat and very carefully slide in the Chilli cuts.
Saute for 2-3 minutes and add the powdered spices and Amchur powder.Mix well and add salt.Mix again.Take off heat.
Adding the pungent seeds of some Chilies I made pakodas with a day earlier – this would spice up the pickle!
Cool the Chilies to room temperature.In the meanwhile heat the remaining 3/4 cup of oil till smoking hot.This ensures that the raw taste of the oil will disappear and it will blend well with the Chilies.Take off heat.
After ensuring that both the oil and Chilies have come to room temperature,fill the Chilies in a glass or ceramic jar and pour the oil over them.Cover the mouth of a jar with a clean cloth or kitchen towel and secure it with a rubber band.Sun this pickle for a week to 10 days when it will become more mellow and acquire a lovely pungent and tangy taste.However this does mellow over time as well.
Serve this with whatever you find it appeasing with!