Green Chili Pickle
by Ranjana
Lal
Printable
version (Adobe Acrobat Reader required)
Ingredients:
- 3 tablespoon
raii (black mustard seeds)
- 1 tablespoon
heeng powder (asafetida)
- 1 teaspoon
methi (fenugreek seeds)
- 1 pound,
fresh green chili, washed, dried, stemmed and
thinly sliced
- 2 teaspoon
haldi powder (turmeric)
- ½ cup salt
- 1 cup
mustard oil (sarson ka tel)
- Juice of 4-6
lemons
Method
Combine raii, heeng and methi seeds. Heat a pan
and dry roast over medium heat stirring till
fragrant about 3 minutes. Cool and grind to
coarse powder.
Put sliced chili in a bowl. Add spice powder,
haldi, salt and stir to coat chili nicely. Pour
this mixture in a sterilized jar. Set aside
overnight, at room temperature. Next day heat
oil to smoking point at medium heat. Pour slowly
over chili spice mixture. It will foam and
sizzles. Let it cool. Cap jar and set in sun for
a day. Next day add enough lemon juice to cover
chilies. Cap and put in sun again for 3-4 days.
Enjoy the pickle.
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