Name: Green Chilli Pickle.. recipe by Zeenath Fathima at BetterButter
Prep time: 2880 min
Cook time: 10 min
Total time: 2890 min
Yield: 10
Ingredients: Green long chillies 200 gm; Rock Salt 3 tbsp; Mustard oil 1 1/2 cups; Roasted cumin seeds 3 tbsp; Roasted coriander seeds 3 tbsp; Roasted mustard seeds 2 tbsp; Roasted fenugreek seeds 1 tsp; Asafoetida 1/8 th tsp; Turmeric 1 tsp; Lemon juice 3 tbsp

ABOUT Green Chilli Pickle.. RECIPE

A tangy, hot and a spicy pickle that goes well with any Indian meal. And no Indian meal is ever complete without it. This practically goes well with rice, rotis, parathas and dosas. It can be eaten with just about anything. Lemon juice added netralizes the hot nature of the chillies and the other spices give it an awesome flavour. Happy Pickling !!!!!!!!!!

Ingredients Serving: 10

Green long chillies 200 gm
Rock Salt 3 tbsp
Mustard oil 1 1/2 cups
Roasted cumin seeds 3 tbsp
Roasted coriander seeds 3 tbsp
Roasted mustard seeds 2 tbsp
Roasted fenugreek seeds 1 tsp
Asafoetida 1/8 th tsp
Turmeric 1 tsp
Lemon juice 3 tbsp

Instructions

Wash and dry the chillies completely. I used a few red ones too.
Pound all the spices and keep ready. Also sterilize a jar for storing it.
Coarsely pound the pickle spices. It tastes much better.
Make slits in the chillies longitudinally or cut them into big pieces.
Mildly heat the mustard oil with the spices. Do not heat too much. It should be warm, that's it.
Add this warm oil and spice mix to the jar of chillies.
Finally squeeze in the juice of a small lemon into it.
Mix it well and cover the mouth of the jar with a clean muslin cloth.
Keep the jar on the kitchen counter for 2 to 3 days.
This is a recommended step. You can serve it right away also if desired.
Store it at room temperature for a month or more if the climate is not very hot. Otherwise refrigerate it and relish it upto 3 months.
Always use a clean dry spoon and store it in a well ventilated and airy place in the kitchen.
Lightly heat some mustard oil and add to the pickle. Do this 2 to 3 times to keep it fresh for a long time. Mustard oil or sesame seed oil is always best for a pickle.

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