Posted By : I am Fresh

10 Feb, 2022 3:41 PM

Cooking Time : 20 Minute

Ingredients

• 1.25 to 1.5 cups chopped green chilies - less hot or medium-hot variety (Hari Mirch)
• 6 tablespoons mustard seeds - yellow or black or split mustard seeds (rai na Kuria or rai ki dal)
• 3 tablespoons rock salt (edible and food grade) (Sendha Namak)
• 2 teaspoon turmeric powder (Haldi)
• 1 cup mustard oil or sunflower oil or peanut oil (Sarson ka tel ya Moongphalli ka tel)
• 5 to 6 lemons (Nimbu) - yields ⅓ to ½ cup lemon juice

Instructions

Chopping Green Chilies

• Rinse and wipe dry the green chilies very well. There should be no trace of moisture in them. You can also let them dry on their own. 

• Remove the crowns and chop the green chilies into 1-inch pieces.

Making Green Chilli Pickle

• In a dry grinder or coffee grinder, powder the mustard seeds coarsely. Here I used yellow mustard seeds. But you can also use black mustard seeds.

• In a clean glass jar, add the green chilies, ground mustard seeds and, salt.

• Mix by shaking the jar or use a clean nonreactive spoon to mix the contents of the jar. Cover the jar with its lid tightly and keep in the sun for 2 to 3 days. If the sunlight and heat are very intense, then just 1 to 2 days is fine. If you don't have sun and it's cloudy all the time, then just keep outside. In the evening, remove the jar from out and keep it in a dry place in your kitchen. I kept for 3 days since the sun was playing hide and seek.

• After 2 to 3 days, add lemon juice and turmeric powder to the pickle.

• With a clean nonreactive spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days.

• Proceed with the next step after 1 or 2 days.

Adding Mustard Oil In Chilli Pickle

• Heat mustard oil till its smoking point. Let the mustard oil cool till it becomes warm or is slightly hot. About 15 mins. You can use any other oil like sunflower or peanut oil. If using these oils, then just heat them till they are hot. You don't need to heat them till their smoking point.

• Pour the mustard oil into the pickle jar.

• Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.

• You can even keep the chili pickle for 2 to 3 days at room temperature and then in the fridge. Since it was during the winters, I had made the pickle, I kept the jar out for all 5 days. Once we started serving the chili pickle, then I kept the jar in the fridge.

• Serve green chili pickle as a side condiment with a simple Indian meal like dal-rice or curd-rice. The pickle can also be served with aloo paratha, gobi paratha, mooli paratha, or even plain parathas or chapatis.