Put a new twist on those green chillies…go pickle!
Here’s a simple recipe for instant, well, almost instant green chilly pickle.
1 tbsp. coriander powder
1 tbsp. amchoor or mango powder
1 tbsp. saunf or fennel seeds powder
¼ tsp. turmeric
Salt to taste
2 tbsp. vinegar
1 tbsp. gur/jaggery or brown sugar
2 tbsp. mustard oil or olive oil
1 tbsp. mustard seeds
Optional: ¼ inch ginger and 4 cloves garlic paste
1 tbsp. tamarind soaked in vinegar.
Wash, drain and pat dry the chilies with a clean tea towel.
Make a slit lengthwise but do not separate the halves
Remove the seeds, these to be added later to the spices for stuffing.
Place the dry spices in a bowl.
Heat about a tablespoon oil, let it cool and mix with the spices
Stuff the chilies with this spice mixture, and don’t forget those seeds removed earlier.
Heat some oil in a pan; add mustard seeds, garlic-ginger paste, vinegar and jaggery, all the while stirring briskly. (It’s better to dissolve jaggery in vinegar beforehand. Just give a boil and let it cool. If using tamarind, it should be also added now. Remember, it’s either mango powder or tamarind, not both.)
Turn off the gas, add stuffed chilies and give a gentle stir.
At this point, if you have any left over spices in your bowl, just add to the mix.
Remove the pan from gas, let it cool.
Store the pickle in a glass jar.
The pickle is ready to eat.