An easy green chili pickle that can be rustled up in less than 10 mins and can be used instantly. Tastes better if you wait until the next day. I used the lighter variety green chilies because I wanted a milder pickle. You may choose the type of green chili that suits your taste.
Green chilies (lighter parrot green variety) – 100 gm
Mustard seeds (kaduku / Rai) – 5 tsp
Fennel seeds (Perum jeerakam / Saunf) – 3 tsp
Turmeric powder – 1/4 tsp
Asafetida powder – 1/2 tsp
Mustard oil – 3 tbsp
Lemon – 2 big
Salt as needed
Preparation Time: 15 mins
Cooking Time: 5 mins
Makes 120 gm pickle
Wash the green chilies thoroughly keeping their stem intact. Pat them dry carefully. Sun dry them if possible to ensure that there is no retained moisture.
I chose to slit open one side of the green chilies and remove the seeds but you may choose to instead cut the green chilies into 1-cm long cylindrical pieces. Keep the chilies aside.
In a pan, heat mustard oil to smoking point and turn off the fire. Keep aside and let this cool.
Grind the mustard seeds and fennel seeds in a mixer to make a dry coarse powder. Keep aside. At every stage, it is important to ensure that no amount of water/moisture creeps in.
Add the smoked, now cool, mustard oil into the coarsely ground powder. Add turmeric powder, adequate amounts of salt, and asafetida powder. Mix well.
If you have just cut the chilies keeping the seeds intact, add the powder mixture into the chili pieces and mix well.
If you have slit the chilies and removed the seeds, stuff the powder mixture into the slit open chilies. You can choose to leave them as full length stuffed chilies or you can cut them into pieces of desired lengths after stuffing them.
Squeeze lemon juice out of the two lemons and pour this juice on the chili and powder mixture. Toss well. Use a wooden spatula as metals tend to alter the taste of the pickle.
Although the pickle is ready to be used right away, the flavor is enhanced if stored inside a glass container placed in a cool dry location for a day. Refrigerate the pickle after it is kept outside for a day.
Notes: Use ceramic containers and wooden spatulas and spoons while making the pickle as metals tend to alter the taste of the pickle.
At every stage, it is important to ensure that no amount of water/moisture is present.