Perfect for the spicy Indian palate, green chillies are pickled using a few spices .Pickles form an integral part of any Indian meal. A meal is almost incomplete without one. This simple to prepare yet spicy pickle is an absolutely must-try. It is sure to take a simple meal to the next level. It can be also stored in the refrigerator for up to a few weeks .
INGREDIENTS :
Green chillies 200 gms (I usually take a mix of light green and dark green ones to balance the flavour but you can take as per your liking)
Juice of 2 lemons
Pickle masala :
50 gms mustard seeds (powdered coarsely)
25 gms methi (fenugreek) seeds (powdered coarsely)
1 tsp hing powder
1 tsp turmeic powder
*** Nowadays ready to use pickle masala is easily available in all stores. (I sometimes use that as well. Tastes equally good)
Salt to taste
Oil 4 Tbsp
mustard seeds 1 tsp
hing powder 1/2 tsp
METHOD :
1. Clean , wash the green chillies and spread them on a clean towel for an hour or so to ensure that they are completely dry.
2. Chop these chillies into small pieces (not more than 1/2 cms)
3. Take the pieces in a glass bowl , add the lime juice and salt .
4. Mix well and keep aside for 30 mins (This will ensure that the juices get released and the pickle does not become very dry)
5. In the meanwhile prepare tadka or phodani in a wok. Heat the oil, add the mustard seeds, when seeds crackle, add the hing powder. Turn off flame and keep aside to cool completely
6. Add around 3 Tbsp of the pickle masala (ca be adjusted a per your liking)
7. Mix well.
8. Pour the cooled 'phodani' on top of the chilli mixture and mix well.
9. Your chilli pickle is ready. Mix well .
10. Store in a dry and airtight glass container .
11. Goes well as an accompaniment with almost anything. Bhakri, chapati, curd rice etc.
P.S : This pickle might taste a little bitter initially as we have used methi (fenugreek) seeds . It soon loses its bitterness.
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