Green Chili & Garlic Pickle
An easy Indian Pickle recipe made with green chilies and garlic.
Servings: 2 cups
Ingredients
- Green Chilies - 225 gms
- Garlic - 125 gms
- Ginger - 1 tbsp grated fine
- Jaggery - 1/4 cup
- Distille White Vinegar - 2 tbsp
Oils & Spices
- Mustard Oil - 1 cup
- Salt - 5 tsp
- Turmeric - 2 tsp
- Coriander powder coarse - 1 tbsp
- Fennel powder coarse - 1 tbsp
- Dry Mango Powder / Amchur - 1&1/2 tbsp
Instructions
- Peel the garlic and wash. Chop into thick pieces and set aside on triple layer of paper towels or single kitchen towel for about 3-4 hrs till it is completely dried. If you have good sunlight, keep it under direct sunlight for drying.
- Wash the Green chilies and remove the stems of the chilies. Chop into 1 inch pieces and set aside on triple layer of paper towels or single kitchen towel for about 3-4 hrs till it is completely dried. If you have good sunlight, keep it under direct sunlight for drying.
- Once the vegetables are completely dry, start preparing for the pickling process.
- Take a small bowl and add grated jaggery {gudh} in distilled white vinegar. Set aside till it dissolves completely in the vinegar.
- Take a pan and heat mustard oil in it till it starts smoking. Add grated ginger in the hot oil and garlic and fry these on medium high for about a minute.
- Switch off the gas stove.
- Add all the spices and mix well. Set aside to cool the oil down till it reaches the room temperature.
- Once the oil reaches the room temperature, add the dried pieces of Green Chili and Jaggery Vinegar solution to it. Toss and Stir well.
- Let it sit in the pan for 2-3 hrs. Stir and toss often. Do not leave the stirring spoon inside it.
- Take a clean and dry jar {glass / plastic} and transfer the pickle to the jar. Close the clean and dry lid. Toss it again.
- Store at room temperature. This is good for few weeks. Keep tossing it every time you use the pickle.
- It tastes amazing as it gets older. Enjoy with your meal or snacks anytime.