This pickle is made with Chilies we use for cooking – the small ones.The versatility of this pickle is that it goes well with anything from Rotis and Paranthas to Rice recipes.It takes just 2 days to make this wonderful pickle and a sunning time of 3-4 days and viola…pickle ready.I adapted Nisha Madhulika’s recipe but made a few changes.So lets check out the recipe:
Preparation Time – 1 week
Makes – 1 Standard Jar
250 gms Green cooking Chilies
4 tbsp Mustard Seeds
4 tbsp Oil – Mustard,Sesame or refined.I used Mustard Oil.
2 tbsp Vinegar/Lemon Juice
1 tsp Cumin Seeds(Jeera)
2 tsp Turmeric Powder(Haldi)
1 tsp Fennel Seeds(Saunf)
1 tsp Fenugreek Seeds(Methi dana)
1/2 tsp Asafoetida(Heeng)
4 tsp salt
Prepare the Chilies:
Wash the Chilies in clean water and allow to drip dry.Then clean each Chili with a clean cloth or kitchen towel till absolutely bone dry.Then cut into bite size pieces.Keep the pieces in a steel,glass or ceramic bowl.
Now add 3 tsp Salt,1 tsp Turmeric Powder and the Vinegar/Lemon Juice.Mix very well for everything to amalgamate.Cover the bowl with a clean cloth or kitchen towel and keep for a day.Keep stirring the Chilies every 3-4 hours.
The prepared Chilies..Day 1
Roast Cumin and Fenugreek Seeds individually and put in a grinder jar.Add Mustard Seeds,Fennel seeds and Asafoetida and grind to a coarse powder.
Mixing the Roasted Spices into the Chilies – Day 2
Mix this powder into the Chilies and add the remaining 1 tsp Salt,1 tsp Turmeric Powder and Oil.Mix very well and transfer into a glass jar.(Use plastic jars if you want but ideally use ceramic or glass).
Close the mouth of the jar with a clean cloth.This pickle has to be kept in the Sun for 3-4 days before eating so as to bring out all the flavors of the Chilies and make them mellow and less pungent.Keep stirring the pickle with a clean spoon for the sunning time.
Then help yourself to some!Yumm!The wonderful thing about this pickle is that it mellows more and more with time and becomes so very tasty!
Served with hot Paranthas..