Chilli Pickle 3 With Ginger, in Lime Juice or Vinegar, With Mustard Seeds
Mirch - Nimbu Yaa Sirke Wali
Gupta Family (and everyone else's) Recipe
This is a quick way of pickling chillies and it is ready to eat within 3-4 days, so there is no need to make a huge amount, unless you are growing chillies, to use up chillies. It is hot and sour, an everyday pickle eaten in most north Indian homes all the time. You can add 1/2 to 2/3 cup of shredded ginger to this pickle, as shown in pictures 2, 3 and 4.
This pickle will keep indefinitely, even outside the fridge, as long as you had dried all the water off the chillies before making it. Mine never lasts too long, I only make a jar at a time! It is also good as a gift. Edited Marc 2023
1 cup green Chillies
1/2 cup shredded ginger (optional)
1 1/2 tsp. salt
1/2 tsp. turmeric powder
1 1/2 tsp. coarsely ground, black mustard (not yellow) or ‘rai’ seeds
Juice of 2 lemons/limes or any clear vinegar
Wash and dry chillies on a towel for a few hours in the sun or overnight at room temperature.
Cut off stalks. You can slit each chilli halfway from pointed end up but this is not necessary, especially if you have cut off the tops.
Place in a bowl and add all other ingredients except lemon juice or vinegar and mix well.
Transfer to jar/jars.
Pour over vinegar/lemon juice.
Shake well and keep in the sun or a sunny window sill. When the chillies change colour to yellowish green, they are ready to eat. It takes only 1-3 days to get ready.
Also see Pickle and Chutney Selection.
You can chop up one of these chillies and add to your stir-fries or vegetable bhajies.