I am in love with pickling 😀
I open my pickling season in February to June.
Pickles for me depends on my childhood memories, sense of aroma and my taste buds. Hence, i experiment a lot.
Most of the times, they have paid off !!! 😉
My in -laws await every year for me to parcel some to them. 🙂 and my friends at my work place await the lunch break to find out what surprise i have in store for teasing their taste buds 😉
This is a simple green chili pickle. Can be made with any variety of fresh green chili, depending upon the heat you can consume 😛
Majority of the pickles have a long shelf life and can be stored without refrigeration.
The photo was clicked before i owned a DSLR, so kindly ignore the picture quality 😉
Here’s what i did……..
250 grams – moderately hot green chili
2 tsp – black mustard seeds
1 tsp – yellow mustard seeds
1 tsp – fenugreek seeds
½ tsp – turmeric
¾ cup – mustard oil
2 – limes
Salt to taste
Chop the chillies. Coarsely grind the mustard and fenugreek seeds. In a bowl combine the coarsely grounded spices, salt, turmeric.
Heat the oil to smoking point. Pour the hot oil in this mix. Keep aside for it to cool.
Once the oil mixture cools, add the chillies and the juice of 2 limes. Adjust the salt. Jar it and let it stand overnight.
Sun it out for 10 days.
Note : the mustard will initially be heady and overpowering (which is exactly what I like about this pickle).
With time it will mellow. Store this pickle in a cool place for a longer shelf life, or refrigerate (optional).
Enjoy pickling 🙂