Indian Style Green Chilli Pickle

Tangy, spicy and lip-smacking green chilli pickle; with mustard seeds, fenugreek seeds, lemon and hing/asafetida powder; this is a perfect condiment to perk up any meal!

Step 1: INGREDIENTS NEEDED:

40 green chilies/serrano peppers/jalapenos

2 tsp fenugreek seeds/methi seeds

11 teaspoons mustard seeds

½ tbsp to ¾ tbsp hing/asafetida powder

1 cup plus 1 tsp oil (any cooking oil)

1/3 to ½ cup salt

1 tsp turmeric powder

2 tsp red chilli powder/red cayenne powder

Juice of 3 to 4 lemons

Step 2: INSTRUCTIONS TO MAKE GREEN CHILLI PICKLE:

Wash and drain the green chilies. Wipe them with a clean cloth until completely dry or air dry them. There should be no moisture on the chilies.

Step 3:

Destem the chilies and chop into small pieces.

Step 4:

In a small saucepan, in 1 tsp of oil, roast the fenugreek seeds and mustard seeds for a few minutes on medium low.

Step 5:

Keep aside to cool and make a fine powder.

Step 6:

Heat oil until hot (not boiling) and sprinkle the hing or asafetida; give it a good stir and remove from heat. Set aside to cool completely.

Squeeze juice from 3 or 4 large lemons and keep aside.

Step 7: TO MAKE THE PICKLE:

In a large bowl, add the ground fenugreek-mustard powder, red chilli powder and turmeric powder.

Step 8:

Add salt and the chopped green chilies and mix well.

Step 9:

Pour the cooled oil over this along with the lemon juice and mix well to coat the green chilies with all the spices, lemon juice and oil.

Step 10:

Transfer to a clean and dry glass bottle or porcelain jar and keep aside covered for 8 to 10 days.

This allows the flavors to blend fully and the spicy heat of the chilies mellows down a bit!

Step 11:

The layer of oil on top protects it from spoiling . Keep mixing in between with a clean and dry spoon.

Spicy, tangy and lip-smacking green chili pickle is ready to be enjoyed with all your meals!

Step 12: NOTES:

Adjust the ratio of pickle gravy to green chillies according to your preference. We love it with lots of masala!

Make sure to use only a dry spoon every time you use the pickles.

Store leftovers in refrigerator to prevent early spoilage.