19 December, 2011

Homemade Green Chilli Pickle




Ingredients
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700 gms fresh green chillies
10-12 tbsps salt
3 tbsps haldi (turmeric) powder
5 tbsps amchur (dry mango powder)
200 ml oil
juice extracted from 2 lemons

For Dry Roasting
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6 tbsps fennel seeds (saunf)
2 tbsp cumin seeds (jeera)
1 tsp methi seeds (fenugreek)
6 tbsps mustard seeds


1. Wash the green chillies and lay them out on kitchen napkins or tissues to dry. It is important to ensure that the chillies are completely dry before pickling them. Any retained moisture only serves to reduce the shelf life of the pickle.

2. Once the chillies are completely dry, slit the chillies lengthwise - about halfway up the chillies. You could remove the stalk from the chillies if you wish to. I did not.

3. Dry roast the spices (fennel seeds, jeera, fenugreek, mustard seeds). Let cool.

4. Once cooled, give it a quick blend in the mixer. Just so that they break up and blend with each other to give you a uniform powder. This will ensure that you actually bite into these seeds once in a while while having the pickle.

5. Mix the salt, amchur, lemon juice and turmeric powder. Add this to the slit green chillies and mix well.

6. Once cooled, add the dry roasted/ground spice powder to the above chillies and mix well.

7. Warm up the oil and pour onto the chillies when the oil is still warm. Mix well.

8. Do not cover the dish at this point of time as the oil is still warm. Just cover with a kitchen tissue which lets the dish breathe and the pickle mixture cool down.

9. Once cooled, cover the dish.

10. The dish will need to be placed in direct sunlight until the chillies lose their rawness and are pickled. I had to place the pyrex dish in sunlight for about a fortnight. Every morning, before placing the dish near the window, I used to give it a good mix and then put the lid back on. Another quick mix in the evening before the dish was put away in a dry place. This process was repeated for 15 days.

11. Once the chillies have lost their rawness and turned into pickle, they are ready to be stored in airtight bottles.

1 voice(s) said so:

Sumana said...

Thanks for sharing this recipe. Looks good and worth a try. I really do not like the store brought ones.