“So many chilies. Given a heap away. But they keep growing in such abundance on the bushes in our compound. Not wanting to see them go to waste I thought about pickling them. A friend suggested I look up Nisha Madhulika’s FB vlog for a reliable recipe. So I did, and here’s the result.”
The clip is in Hindi with English subtitles, so here is the recipe.
It sounds delicious.
- 100g green chilies, tailed, rinsed, patted dry and cut into small even sized pieces (use a pair of scissors to cut them up, to protect your hands and fingers from the chili-heat.
- 1 tsp cumin seeds (jeera) )
- 1.5 tsp methi seeds (fenugreek seeds) )
- 3 tsp fennel seeds ) roast very lightly, stirring continually,
- 3 tsp black mustard seeds ) about a minute or less
- 4 to 5 tsp mustard oil
- 4 tsp white (or any other) vinegar
- 1 tsp haldi (turmeric powder)
- 1/4 tsp asafoetida
- 1 1/2 tsp salt – as per taste
- Coarsely grind the roasted seeds.
- Re the mustard oil, you can add it as is but if you find the flavour too strong, heat the oil in a pan, cool and then add to the chopped chilies.
- Stir in the vinegar.
- Add the ground powder to the chili mixture and stir well.
- Then add the turmeric powder, asafoetida powder and salt. Mix well.
It can be consumed immediately, but it is recommended that it sits for a couple of days in the fridge so that the flavours can mingle and meld. Best after a couple of days.
Good for up to 3 months, refrigerated.
Sylvia’s tip: Now that I’ve tried Nisha’s Instant Green Chili Pickle recipe I would halve the amount of fenugreek next time to avoid the slightly excessive bitterness. I also found I had to add more oil than recommended.
I had to try it and it was GOOD ! Yes, Syl was right, you need to add a lot more oil.
First pix from Sylvia, and last two by Anita Thomas; the rest off the net, with thanks.