Chilli Pickle 2, With Ginger
Mirch aur Adrak ka Aachar
Mamta Gupta
This is a very easy pickle to make and it is ready to eat within 2 weeks, depending upon how much sun it gets. Quantities of chilli and ginger are approximate. The amounts of spices are for a total weight of 100 gm., which make a small jam jar full.
Edited and pictures changed in October 2018
Ingredients
60 gm. green chillies, stalks removed
40 gm. fresh ginger root, peeled and roughly chopped
1 level tsp. turmeric powder
1 heaped tsp. mustard seeds (rai), coarsely ground
2 heaped tsp. salt
1 tbsp. fennel seeds, coarsely ground
A large pinch of asafoetida powder (optional)
4 tbsp. pure mustard oil, heated to smoking and cooled
4-6 tbsp. pure mustard oil to top the pickle once in jar
Instructions
Place chillies in a food processor and chop finely. Take care not to blitz into a paste, you want decent sized pieces.
Place peeled and roughly chopped ginger in a food processor and chop finely. Take care not to blitz into a paste, you want decent sized pieces.
Put all ingredients, except the oil to top the pickle, in a clean bowl and mix well.
Transfer to a clean jar and pack tightly. Cover with a film of oil, close lid and label.
Leave on a sunny windowsill for a week or two.
Notes
You can also add a heaped teaspoon of coarsely ground fennel seeds.
