Green Chilli Pickle : Spicy but obvious, Sour and Sweet to balance it all!
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Winter is a pickling season here. Chillies, carrots, turnips, cauliflower and much more gets pickled and stored for the whole year.
I tried my hand on different chilli pickle this time. Normally I make a quick one but this time I wanted more flavors from one pickle. Hence added some sour and some sweet to it, of course as guided by mum! Pickles come in so handy in Indian cuisine when you want to skip the side dishes to go with your bread and rice. Just scoop out some, add on the side and it completes the meal by itself.
Here is what I did!
Yields : approximately 1 cup.
Kitchen Equipments Required : chopping board, kitchen towel, kitchen scissors or knife, a clean bowl, a small pan, a clean and dry glass jar with lid, a small bowl.
Ingredients :
Green chilli : 125 gms
Mustard oil : 1/3 cup
Salt : 1&1/2 tsp
Turmeric : 1 tsp
Coriander powder : 1 tsp
Fennel powder : 1 tsp
Amchur / dry mango powder : 1 tsp
Jaggery / Gur : 2 tbsp, grated fine
Distilled white vinegar : 1 tbsp
Method :
- Wash the green chillies. Dry them for few hours on kitchen towel till no water remains.
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Remove the stem and chop or cut them into 1 inch pieces. Spread on kitchen paper and let dry again for 1-2 hrs to avoid any moisture completely.
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Now dissolve the grated Gur/jaggery in vinegar in a bowl and set aside till it is completely dissolved.
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On the other hand, heat the mustard oil to smoking point in a pan. Lower the heat. Add all the spices and switch off the gas stove. Bring it to the room temperature. Make sure it is not hot at all before you add chillies to it.
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Add the chopped green chillies to the mustard oil and spice mix. Toss it well.
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Take the clean and dry glass jar. Add the chilli mix to it. Pour the dissolved Gur/Jaggery mixture on top of it. Close the lid (dry) and shake it well.
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Put it near the window where you get good sunlight and let sit for 1 day before you consume it.
Such a yumm pickle or achaar it is! I served it with Multi-Grain Methi Theplas!
Enjoy!
Sonal
We love green chilis and can think of a million things to up the flavor using these chilis!
Sonal…I would love to try this. Never made pickle before 🙂 Any particular chilis I should use?
Zeba
I used Thai chillies but they were too hot, I would totally suggest our desi small Hari mirch available at Indian stores here 🙂
Thanks. I did this last eve before I got ur message. Used Serrano so it may be too hot but I am excited for the results
I am so sorry for the late response Zeba
Hey no worries at all. I will let you know once I taste them
Another green chilli pickle to try!
Absolutely! Your favorite 🙂
Wow! That looks GOOD!
This looks incredible and perfect for the season. Nice! I’m into pickling these days and this looks like a great recipe! Thank you!
There is a huge trend right now using pickled onions and peppers as garnish. Thank you for a great technique post!
🙂
Reblogged this on Chef Ceaser.
Sweet and sour version sounds intersting:-) I m bookmarking this
Vidya <3
Give me some bread and some good wine… with your chilli pickle sounds as a perfect combo!
Looks sooo good! Does it have to be stored in the fridge?
I can have it all 😀 specially with rice 😉
Looks so good…and they’re ready to eat in a day?!? Perfect for my lack of patience. 😉
Oooh do you have any more pickles? This looks great but sounds hot im scared lol
Justine, too hot to handle 😉
haha yes i was right then, i was sweating just looking at it lol
Yummeeeee! love your new blog look too, very sexy!! Now gotta share this recipe with my friends on fb.
Thanks Cheryl! How are you girl? A very happy 2015 for you :).
I am well thank you. Several of my friends have gone vegan this year so I thought they would like your blog. Funny after 25 yrs of being almost vegan I add meat in my diet at least twice a month…just made managing my iron easier for me. I love your recopies but mostly how you show and tell makes it easy for me:)