Sunday, September 14, 2008

"Indian" Chilli Pickle

*Smoking* hot spicy yummy.
Pickles are that "essential" addictive part of any Indian meal that if you do get addicted to it, life will be tasteless without it....

Any kind of hot peppers like Serrano, JalapeƱos, Thai chilies: 1 lb
Lime/Lemon juice: 1 ½ to 2 Cups
Sesame oil or mustard oil (any good light tasty and healthy oil of your choice): ½ cup
Salt: little less than ½ Cup
Fennel seeds coarsely ground: ½ Cup
Turmeric powder: 1/8 - ¼ Cup
Onion seeds: 1 Tablespoons (optional, you can substitute with sesame seeds)
Fenugreek seeds: 2 T Dry roasted and ground
Asafetida powder (Hing): 1 Teaspoon (you can omit this if you don't have access to it)
Brown Mustard seeds coarsely ground: ½ Cup (you may substitute it with the yellow mustard seeds)

1. Cut green chilies into thin slices (either lengthwise or widthwise) and soak in lemon juice for an hour or more.
2. Combine all the remaining ingredients. Heat the mixture to a simmer about 10 minutes.3. Add the spice and oil mixture to the chilli and lemon juice and mix it all evenly.
4. Put in a Jar and tighten the lid. Place the jar on a sunny window sill for a week. Shake it once a day. The pickle will be ready in a week or so.

NOTE: you can also add thin slices of carrots and cauliflower to the pickle, they are really good.
Oh, and this time I added sliced ginger to it.... Ah... excellent......

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