Husband loves everything spicy and green chili pickle even more. So we try different brands of green chili pickles that super markets have to offer. Some we like and some utterly disgusting; overloaded with preservatives, salt and oil. Because the man loves pickle so much he often gets these chili in hopes of home made pickle. Most of the times these chilies end up in spicy and tangy sabji or pakoras as evening snacks, but sometimes, like a good wife, i do make his favorite hari mirch ka achar aka green chili pickle.
It is quickly made and quickly disappears. It hardly gets time to mature. Normal meals taste so much better with this green chili pickle. It is easy and quick to make. Though i still need to sit with mom to learn elaborate art of pickling. Stuffed red chili pickle, mango, jack fruit, vegetables and what not which mom transfers into extraordinary pickles. I am to learn that; in the mean time i make this easy green chili pickle.
So many mix of spices profuse this pickle with powerful flavors. Spicy, tangy and subtly sweet this pickle is taste enhancer. I like this pickle made with mustard oil. Mustard oil gives it sharp and earthy flavour which i absolutely love. But if you are not used to mustard oil you can use oil you like. Once done, you put it on table and you would not even know when it is gone. This goes so well with normal daal chawal (rice and lentils), parathas and roti. This can be stored for couple of months, for longer period, store it in refrigerator and it should be fine. But we hardly get to that point as it is long gone before that.
In fact using this masala you can make any other pickle like carrots, cauliflower or radish. Vegetable pickle tastes same good. In winters this pickle was such a regular at home. So next time you have extra seasonal vegetables or chilies at home you know what to do. Make this masala and make the yummiest seasonal pickle.
- 250 gms green chili (long non spicy ones)
- 2 tbsp fennel seeds (saunf)
- 2 tbsp mustard seeds (sarson)
- 1 tsp nigella seeds (kalounji)
- 1 tsp cumin seeds (jeera)
- 1/2 tbsp fenugreek seeds (methi)
- 1/4 tbsp asafoetida (hing)
- 2 tbsp dry mango powder (amchur)
- 1 tsp turmeric powder
- 1 tsp red chili powder (optional)
- 3 tbsp salt
- 1/2 tsp sugar
- 1 tsp vinegar
- 1/4 cup mustard oil
- Wash and dry the green chilies. If you have time in hand you can dry them in sun for a day.
- Cut the chilies in small bite size pieces.
- Dry roast fennel, cumin, mustard, nigella and fenugreek seeds slightly just so that there is is no moisture in the seeds.
- Grind these seeds in a coffee grinder to coarse powder.
- Add this ground powder in green chilies along with turmeric powder, red chili powder, amchur powder, salt, sugar and vinegar. You will need more salt than you normally use as salt also acts as preservative. Mix chilies and masala very well.
- Heat mustard oil till its boiling point and then let it come down at room temperature. Add asafoetida in oil at this point and pour the oil on the chilies.
- Oil should be enough to cover all the chilies. Store pickle in clean and dry air tight container.
- In 2-3 days pickle will be ready to eat, if only you can resist.
- This pickle can last for couple of months and can be stored in refrigerator to store longer.