Pickles! It’s one of those extraordinary names, that brings up numerous flavors,images and connotations! If I ever decided to get a dog, i’d name him that! But talking about food, these days the grocery shelves are filled up with rows of brightly packaged, preservative laden bottles, and funnily pickling is increasingly being seen as something too cumbersome a thing to do at home. As a child I saw my mother pickle raw mangoes every summer and lemons ever winter while red chili peppers were a year round feature. So, I refuse to let go of this totally satisfying and calming experience of laying one pickle after the other in a beautiful glass jar and then watching it develop awesome flavors under the sun.
I make this one green chili pickle that has managed to climb up the popularity chart in my husband’s file and dethroned my mother in law’s famous carrot, turnip and cauliflower!! yay! So my recommendation and in line with my promise to feature only the best of tried and tested recipes in this blog, here is dear people ‘The very lovely green chilly pickle’ and its special because proudly it is my own creation and do not worry because we are going to use the thick green chilies it is just the right amount of hot. Read-on.
For 20 pieces here’s what i used : 20 big, whole green chilies washed and towel dried, 8 tablespoons whole coriander seeds, 4 tablespoons whole fennel seeds, 4 tablespoons salt, 2 tablespoons turmeric powder, 2 teaspoons fenugreek seeds, 1 teaspoon Nigella seeds (Kalaunji), 6 tablespoons vinegar and 140 ml mustard oil.
Close the lid and put the jar in direct sunlight for 1-2 days and you are ready! This pickle will add zing to any Indian dinner.