Green Chilli Pickle -North Indian Style
By: Tanvi
Published: Wednesday, September 15, 2010 - 11:32pm

Ingredients




7 wholes green chillies
1 teaspoon brown mustard seeds [rai]
1 teaspoon turmeric powder
1 teaspoon fenugreek seeds [methi]
2 teaspoons fennel seeds [saunf]
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon dry mango powder [amchoor]
2 teaspoons salt
Mustard oil [only]

Preparation

1 Wash the green chillies thoroughly & remove stems from them.Pat the chillies dry in paper towel and make sure all moisture is removed from them.This is absolutely necessary else the pickle will turn bad. 2 Using a sharp knife , make a lengthwise slit in all the chillies but not all through. Next remove/scoop all the seeds and veins from inside of the chillies.Reserve these to be used for making the stuffing.[You can use round tip of your peeler to do so] 3 Using a mortar& pestle coarsely grind the mustard seeds, fennel seeds and fenugreek seeds. 4 In a small bowl, add all the spices to the scooped veins & seeds and mix well to make a masala .Next, stuff  all the green chillies with the this masala .You will have some left over masala.Dont throw it. 5 Now, I like to cut the stuffed chillies into 2-3 pieces.You can keep them whole if you like it that way. 6 In a dry glass container with a tight lid, put the cut stuffed green chillies.Tip in the leftover masala into the container.Next, pour mustard oil into container till the chillies are just covered. 7 Now keep this glass container in a dry, sunny place for around 1-2 days till the chillies become pale green and soft! 8 Pickle is ready to eat.Serve with stuffed parathas, pooris [indian flatbreads] or relish it with dal -rice. 9 Tips: 10 Do not put dirty hands or spoons ever into the achaar/pickle else it will turn bad. 11 Absolutely make sure that the chillies & container are moisture free. 12 There is no need of putting the pickle in refrigerator.It can lead to increased moisture in the pickle.Sun-cooked pickles normally last at room conditions for months together. 13 If you do not want your pickle to be very hot, do not not add the scooped veins & seeds from the green chillies. 14 Enjoy!