Mamta's Kitchen

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

  1. Place chillies in a food processor and chop finely. Take care not to blitz into a paste, you want decent sized pieces.

  2. 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.

  3. Put all ingredients, except the oil to top the pickle, in a clean bowl and mix well.

  4. Transfer to a clean jar and pack tightly. Cover with a film of oil, close lid and label.

  5. Leave on a sunny windowsill for a week or two.

Notes

  • You can also add a heaped teaspoon of coarsely ground fennel seeds.

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