Wednesday, December 30, 2015

Green Chilli Pickle

Pickles are the integral part of any Indian thali. Storebought pickles have lots of salt and sugar, when it comes to taste, believe me nothing beats homemade pickles! 

This quick, easy, sour and spicy Green Chilli Pickle is our all time favourite made by My Mother.

  • 50 gms Fresh Green Chillies
  • 4 tbsp Mustard Powder 
  • Salt as per preference
  • Pinch of sugar (Optional)
  • 2 Lemons
  • 4 tbsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tsp Hing (Asafoetida)
  • For preparing this pickle try to use chillies that are mildly spicy, fresh and unwrinkled.
  • In a mixing bowl, add roughly cut chillies, mustard powder, salt, pinch of sugar (optional) and juice of 2 lemons. Mix well.
  • Now in a small kadhai / pan add 4tbsp oil. When oil is hot add mustard seeds. When mustard seeds crackle switch off the flame and immediately add hing (asafoetida)
  • Keep this tempering aside to cool.
  • Transfer the chilli mixture into an air tight container, make sure the container is dry. 
  • Pour the tempering over it chillies and mix well.
  • Keep this pickle in a warm place for a day so that all the spices are well absorbed by the chillies and they become tender.
  • After a day keep this pickle in fridge as we have not added any preservatives as such.
  • Green Chilli Pickle is ready.
  • Serve with Indian meals, parathas, thepla's etc.
Tip: Make this pickle in small quantities so that it remains fresh and crisp.