From my childhood ,I remember my mum preparing a lot of pickles.During summer she would be busy making Raw mango pickle , lemon pickle and lots more other different ones.
Today I am bringing to you one of my favorite chili pickle which my mum used to make for us .
Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This is a rather hot and spicy pickle, not for the timid palate by any means.
1/2 Kg big Green chillies
1/4 Cup Mustard powder(raw)
1/4 cup Fennel seeds(Saunf)
3 tsp Fenugreek seeds(Methi)
1 tsp Turmeric powder
2 tbsp Amchur powder [ dry Mango powder]
1/2 cup or to taste (spooned and leveled) regular salt
5-6 tsp of vinegar
Mustard Oil as required [or any cooking oil of your choice ]
Wash the green chillies neatly and pat dry them completely.Make a slit in the centre lengthwise to all the green chillies.
Dry roast saunf and methi separately until slight aroma starts.Do not over roast it.Cool them and grind it to a fine powder.
In a wide bottomed vessel mix mustard powder,turmeric,amchur,salt to the above mixture and mix everything well until all the masala’s are evenly incorporated.
Now add mustard oil and vinegar to it and mix properly to the above mixture by mixing it constantly until the complete mixture is properly wet(do no add more oil now).
Stuff the mix into the slit green chillies and keep it in air-tight containers or the traditional glass/porcelain jars.
Keep the jars(covered with lid) in sun for 2-3 days.
Serve it with Roti’s/Paratha’s and Biriyani’s as a accompaniment along
As an alternative to stuffing the chilies, you can slice them into 1/8“pieces and mix them in with the spice mixture.
For a milder pickle, remove the pepper seeds prior to stuffing with spices.
Do not put dirty hands or spoons ever into the achaar/pickle else it will turn bad.
Absolutely make sure that the chillies & container are moisture free.
There is no need of putting the pickle in refrigerator.It can lead to increased moisture in the pickle.Sun-cooked pickles normally last at room conditions for months together.
If you do not want your pickle to be very hot, scoop veins & seeds from the green chillies.