Chilli Pickle 10 Ready To Eat Instantly
Mirchi Ka Taza Aachar
Radha Agarwal
Note from Mamta; This pickle is eaten fresh, within 2-3 days of making it. If you want to make it in larger quantity and make it last longer, add enough mustard oil to cover it in the jar. Amounts are approximate, adjust to taste. I made a test sample with only 1 cup of sliced chillies. The amount below makes 2 jam jars.
Ingredients
250 gm. hot green chillies, (thin, long, finger chillies are good)
2-3 tsp. thick fennel seeds (moti saunf), coarsely ground
1 tsp. black mustard seeds (rai), coarsely ground
1 tsp. fenugreek seeds (methi dana), ground
3 tsp. coriander powder
1/2 tsp. carom seeds (ajwain)
1/2 tsp. turmeric
A large pinch of asafoetida (hing powder)
1 1/2 tsp. salt, adjust to taste
Juice of 2-3 lemons (or 3-4 tbsp. oil)
Instructions
Wash and dry chillies overnight. No water should remain, or the pickle will spoil quickly.
De-stalk and slice chillies.
Place everything in a bowl and mix well. Fill in jars, close lid and keep in the sun (sunny window sill will do in UK).
It is ready to eat within 2-3 days. You can add oil, if you want to make it last longer.
