Uncover The Secret to Perfect Green Chilli Pickle With Detailed Recipe

Green chilli pickle is a spicy Indian condiment made by stuffing green chillies with a roasted spice mix and tempering with mustard oil. The pickle matures over 7-10 days, developing deep flavors that complement Indian meals. It's essential to keep all ingredients and utensils dry to ensure the pickle's longevity

Green chilli pickle is a spicy and tangy Indian condiment made with fresh green chillies, a blend of roasted spices, and mustard oil. The chillies are cut, stuffed with a spice mix of mustard, fennel, fenugreek, and other spices, then tempered with mustard oil and a hint of asafoetida. The pickle is stored in an airtight jar and allowed to mature for 7-10 days to develop its robust flavors. It is a versatile side dish that pairs well with Indian meals like parathas, rotis, and rice. The process involves careful preparation of spices and ensuring the chillies and jars are dry to prevent spoilage. The result is a vibrant, flavorful pickle that adds a punch to any meal.

Ingredients:

• 250 grams of fresh green chillies (preferably medium-sized and not too spicy)
• 2 tablespoons mustard seeds
• 1 tablespoon fennel seeds (saunf)
• 1 tablespoon fenugreek seeds (methi)
• 1 tablespoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon nigella seeds (kalonji)
• 2 teaspoons salt (adjust to taste)
• 2 tablespoons lemon juice or vinegar
• 1 cup mustard oil (or any other oil)
• A pinch of asafoetida (hing)

Step-By-Step Preparation:

1. Preparing the Chillies:

• Wash the green chillies thoroughly and pat them dry with a clean kitchen towel. It is essential that the chillies are completely dry to prevent the pickle from spoiling.
• Remove the stems and cut the chillies into 2-3 inch pieces. If you prefer a milder pickle, you can slit the chillies lengthwise and remove the seeds, though traditionally, the seeds are left in for extra heat.

2. Dry Roasting the Spices:

• In a pan, dry roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and carom seeds on low heat until they become fragrant. This should take about 2-3 minutes. Be careful not to burn the spices; they should just turn slightly golden and aromatic.
• Allow the roasted spices to cool, and then coarsely grind them in a spice grinder or mortar and pestle. The coarsely ground spices should have a grainy texture, not too fine.

3. Mixing the Spice Blend:

• In a large mixing bowl, combine the coarsely ground spices with turmeric powder, coriander powder, nigella seeds, and salt. Mix these dry ingredients well to form a uniform spice blend.
• Add the lemon juice or vinegar to the spice mix. The acid helps preserve the pickle and adds a tangy flavor that complements the heat of the chillies.

4. Stuffing the Chillies:

• Take each green chilli piece and stuff it generously with the prepared spice blend. Ensure that the chillies are well-coated inside and out with the spice mix.
• If you have split the chillies lengthwise, you can spread the spice mix evenly within the slit.

5. Tempering the Pickle:

• Heat mustard oil in a pan until it reaches its smoking point, then turn off the heat.
• Allow the oil to cool slightly before using it. This step is essential as it removes the raw pungency of the mustard oil.
• Once the oil has cooled a bit, add a pinch of asafoetida to the oil. Asafoetida adds a subtle depth of flavor to the pickle.
• Pour the spiced mustard oil over the stuffed chillies, ensuring that all the chillies are well-submerged in the oil.
• Stir the chillies gently o coat them evenly.

6. Storing the Pickle:

• Transfer the chilli pickle to a clean, dry, and airtight glass jar. Press down the chillies gently to remove any air pockets.
• Close the jar tightly and store it in a cool, dark place.
• Let the pickle sit for at least 7-10 days to allow the flavors to develop fully. Shake the jar every day to ensure the oil and spices are evenly distributed.

7. Serving the Pickle:

• After 7-10 days, your green chilli pickle is ready to be enjoyed. The longer the pickle sits, the more intense the flavors become.
• Serve the pickle as a condiment with Indian meals, especially with parathas, rotis, or rice. The tangy, spicy, and aromatic flavors of the pickle will enhance the taste of any dish.

Tips:

• Always use fresh and dry ingredients to prevent spoilage.
• Ensure that all utensils, jars, and chillies are completely dry before making the pickle.
• Adjust the level of spice and salt according to your preference. If you prefer a milder pickle, use less spicy green chillies or remove the seeds.