Green Chili Pickle

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

INGREDIENTS

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

METHOD

Prepare the Chilies:

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

Next day:

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.